This is rich and flavorful, and best served with a simple roast or the like.

Yield: 3 servings, each with 4 grams carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 2 grams of protein.

INGREDIENTS

• 8 ounces small, very fresh mushrooms
• 1/4 cup dry sherry
• 1/4 teaspoon salt or Vege-Sal, divided
• 1/2 cup sour cream
• 1 clove garlic
• 1/8 teaspoon pepper

INSTRUCTIONS

1. Wipe the mushrooms clean, and trim the woody ends off the stems.
2. Place the mushrooms in a small saucepan with the sherry, and sprinkle with 1/8 teaspoon of salt.
3. Bring the sherry to a boil, turn the burner to low, cover the pan, and let the mushrooms simmer for just 3 to 4 minutes, shaking the pan once or twice while they’re cooking.
4. In another saucepan over very low heat, stir together the remaining 1/8 teaspoon salt, sour cream, garlic, and pepper. You want to heat the sour cream through, but don’t let it boil, or it will separate.
5. When the mushrooms are done, pour off the liquid into a small bowl. As soon as the sour cream is heated through, spoon it over the mushrooms, and stir everything around over medium-low heat. If it seems a bit thick, add a teaspoon or two of the reserved liquid.
6. Stir the mushrooms and sour cream together for 2 to 3 minutes, again making sure that the sour cream does not boil, and serve.