For a real treat, try this recipe with a combination of dried porcini mushrooms and sliced fresh button mushrooms. Use about 1/2 pound of button mushrooms, and 1/2 cup dried porcini. Reconstitute the porcini in a bowl of very hot water for about 20 minutes to soften them. Scoop the mushrooms out of the soaking water so that any dirt clinging to them will be left behind in the bowl. Add the dried and fresh mushrooms all at the same time, in step 1.
2 teaspoons olive oil
3/4 pound sliced portobello mushrooms
3 teaspoons minced garlic
3/4 teaspoon salt
1/4 cup plus 2/3 cup water
1 cup low-fat (1%) milk
1 1/2 cups instant mashed potato flakes
2 tablespoons fat-free sour cream
1 In a large nonstick skillet, heat the oil over medium heat. Add the mushrooms, 1 teaspoon of the garlic, 1/4 teaspoon of the salt, and 1/4 cup of the water. Cover and cook until the mushrooms are tender, about 7 minutes.
2 Meanwhile, in a medium saucepan, bring the milk, the remaining 2/3 cup water, 2 teaspoons garlic, and 1/2 teaspoon salt to a simmer over medium heat. Remove from the heat and stir in the mashed potato flakes until evenly moistened.
2 Stir the sour cream into the mashed potatoes. Serve the potatoes topped with the mushrooms. Makes 6 servings
per servingcalories 209
total fat 1.9 g
saturated fat 0.5 g
cholesterol 2 mg
dietary fiber 6 g
carbohydrate 41 g
protein 7 g
sodium 369 mg
good source of: fiber
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.