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Shiitake Mushroom Sauté with Watercress

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  1. 2 teaspoons olive oil
  2. 1 small red bell pepper, cut into 1/2-inch dice
  3. 2 garlic cloves, minced
  4. 1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
  5. 1/4 cup chicken stock or canned low-sodium broth, defatted
  6. 2 tablespoons fresh lemon juice
  7. Salt and freshly ground pepper
  8. 1 bunch watercress, tough stems removed
  9. 1 tablespoon finely chopped mint
  1. Heat the olive oil in a large nonreactive skillet. Add the diced red bell pepper and minced garlic and cook over moderate heat, stirring constantly, for 2 minutes. Add the sliced mushroom and chicken stock and cook, stirring occasionally, until tender, about 5 minutes. Stir in the lemon juice, season with salt and pepper and let cool slightly.
  2. Arrange the watercress on a large plate and spoon the mushrooms on top. Sprinkle with the mint and serve.
Notes One Serving Calories 58 kcal, Protein 3.7 gm, Carbohydrate 7 gm, Cholesterol .2 mg, Total Fat 2.4 gm, Saturated Fat .4 gm.


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