2 pounds medium fresh mushrooms
1 package (14.4 ounces) frozen pearl onions, thawed
4 garlic cloves, minced
2 cups reduced-sodium beef broth
1/2 cup dry red wine
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1. Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low 6 to 8 hours or until mushrooms are tender.
TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 5 cups.
Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic vinegar and red wine are terrific on their own or alongside a tenderloin roast.
1/4 cup: 42 calories, 2g fat (0 saturated fat), 1mg cholesterol, 165mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.