Ingredients
1 1/2 pounds assorted wild mushrooms
1 tablespoon butter
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons minced Italian parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 ounces prosciutto, slivered
Preparation
Cut large mushrooms into quarters, medium ones in half, and leave the small ones whole, trimming the stems as needed.
Combine the butter and 2 tablespoons of the olive oil in a skillet over medium-high heat. When the butter has melted, add the garlic and saute a minute or two. Add the mushrooms, sprinkle them with half of the parsley, the salt and pepper. Stir and cook for a minute or two.
Transfer the mushrooms to a shallow baking dish, toss them with the prosciutto and put under the broiler just long enough for them to start to turn golden, about 5 minutes.
Sprinkle with the remaining 1 tablespoon olive oil and 1 tablespoon parsley, and serve.
PER SERVING: 120 calories, 4 g protein, 6 g carbohydrate, 10 g fat (2 g saturated), 10 mg cholesterol, 354 mg sodium, 1 g fiber.
