Scrumptious Spuds with 'Shrooms

Who doesn't like mushrooms? If that's you, go to another blog now. I LOVE mushrooms (almost as much as I love alliteration) but sometimes they get lost in dishes where they're not the Star. Mushrooms have a leading role in this dish. I'm trying to prepare foods with as little fat and salt as possible--so here's an interesting combo for you: mushrooms over a fluffy baked potato! Absolutely delish and super healthful! Turns out that mushrooms are packed full of all kinds of good nutrients and the much maligned potato is also good for you (when you don't bathe its goodness in butter and sour cream!).


Marvelous Mushrooms
1/4 cup water
1 1/2 pounds fresh mushrooms, sliced
1 bunch green onions, chopped
2 cloves garlic, minced
1  4 ounce can chopped green chilies
2 tablespoons lemon juice
1/4 cup sherry
1/2 teaspoon Worcestershire sauce
 fresh ground pepper to taste
Place water in a large pan or wok.  Bring to a boil, add mushrooms, green onions, garlic and chilies.  Cook and stir for a minute or two, then add the remaining ingredients.  Cook over medium heat, stirring frequently until all liquid has been absorbed, about 10-12 minutes.

Bake potatoes at 400 for an hour and 15 minutes depending on the size of your potatoes--nothing worse than an underdone baked potato. Ok there are worse things, but you get my drift.