1. In a large frying pan, heat oil over medium heat.
2. Add onions and garlic, cook 2 minutes, stirring often.
3. Add mushrooms, basil, and oregano. Cook 6 minutes, stirring often.
4. Stir in beans and tomato sauce, heat through.  Stir in Parmesan.
5. Serve as a side dish, or over pasta or rice if desired.
6. Refrigerate leftovers.

Total Fat  5g

For the best buy, choose mushrooms that look smooth and dry. They should not smell moldy.

To prepare fresh mushrooms, rinse under running water.  Pat dry with a paper towel if desired.  Trim off rough ends of stems.

To store fresh mushrooms, place them in a paper bag and refrigerate for up to 5 days.

Mushrooms contain potassium, which is good for a healthy heart.

Easy Additions

Try a mushroom omelet for breakfast!

Add mushrooms to a soup, stew or stir-fry!

Cook garlic and mushrooms. Add lemon juice to taste. Serve as a side dish or on meats.

Remember to rinse all fruits and vegetables before using.

2 teaspoons vegetable oil
12 mushrooms, sliced
2 garlic cloves, minced
2 carrots peeled and sliced
Black pepper to, to taste
1 cup chicken broth
1 cup uncooked rice
1/2 cup of peas 

1.  In a large frying pan, heat oil over medium heat.
2. Add mushrooms and garlic.  Cook for 3 minutes, stirring often.
3. Stir in carrots, black pepper, chicken broth, 1 cup water, and rice.
4. Cover, reduce heat to low, and simmer for 20 minutes, until rice is cooked.
5. Stir in peas.  Cover and let sit for 5 minutes.
6. Refrigerate leftovers.  

Total Fat 2.5g