On my own for dinner tonight, I felt like something quick and light.
|Mushrooms (in a creamy wine sauce) on toast|
1 tablespoon butter
1/4 cup finely chopped onion
7 - 8 button mushrooms, sliced
Saute (medium high heat) onions and mushrooms in butter.
Sprinkle with pepper and herbs. (Tonight I used marjoram.)
Salt lightly when mushrooms are cooked.
2 tablespoons white wine
2 tablespoons low-fat, spreadable cream cheese (in tub)
2 tablespoons milk
Stir as you add wine, then cream cheese, then milk.
Keep stirring until cream cheese has melted.
To make a thinner sauce, add a little more milk.
Serve on toast.
Check out Weekend Potluck # 43 at The Country Cook
for this and other tasty recipes.