* Exported from MasterCook *

GARLIC MUSHROOMS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Regional Swedish
Vegetables Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 lg mushrooms -- stems carefully remo
50 g butter -- 2-4 ozup to 100
25 g minced garlic -- 1-2oz (3-6 garlic cl

A specialty of the restaurant Le Gentilhomme in The Hague is mushrooms prepared in the same way as snails. Our children love these mushrooms as much as we do, and of course we started to look for how to prepare them. A piece of advice: Be generous with the garlic!
1.Fry the mushrooms in a small quantity of butter at high heat. It is important the the mushrooms do not release water, which will happen if the heat is too low. The mushrooms are ready when they have acquired a golden brown hue.
2. mix remainingbutter with the crushed garlic.
3. Place the mushrooms, one by one and upside down on snail porcelain ramequins, and add a small spoonful of the garlic butter on top of each mushroom.
4. place ramequins in a preheated oven at 200-225 oC and fry for 5-10 minutes.

Serve together with LC white bread or toast to facilitate sponging up the melted garlic butter.

Converted by MC_Buster.



Cuisine:
"Swedish"












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Per Serving (excluding unknown items): 126 Calories; 11g Fat (71.0% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 109mg Sodium. Exchanges: 1 1/2 Vegetable; 2 Fat.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM




Nutr. Assoc. : 0 0 0