Simple Last-Minute Side

Turkey may get the most attention this time of year, but the best part of your meal could be in the details. Research shows that a diet made up of mostly vegetables, fruits, whole grains and beans can help reduce your risk of cancer and other chronic diseases. Plus emerging evidence indicates that mushrooms may block enzymes that can promote the growth of some cancers. Whether you celebrate Thanksgiving with a lavish spread or a modest meal, finding room for this recipe could bring a lot more to the table than your average side. 

Braised Mushrooms with Herbs

2 Tbsp. extra virgin olive oil

1 Tbsp. minced shallots

1 tsp. minced garlic

1 pound baby bella or crimini mushrooms, cut in half and wiped clean with a damp cloth

2 fresh thyme sprigs

1/4 cup chopped fresh parsley

1/2 tsp. herbs de Provence

1/2 tsp poultry seasoning

1/2 cup red wine (optional)

1/2 cup low-fat, reduced-sodium beef broth

1/8 tsp. freshly ground black pepper

Salt to taste

In wide skillet heat oil over medium heat. Add shallots and garlic and sauté until just golden (careful not to burn). Add mushrooms, fresh herbs, herbs de Provence and poultry seasoning. Increase heat to medium high and stir all ingredients so that mushrooms are well coated.

Cook mushrooms for 5 minutes. Add red wine and cook for 2 minutes (if using), then add beef broth. Cover pan for about 10 minutes until mushroom juices have been released, then remove lid.

Cook until liquid is almost completely reduced. And pepper and salt to taste.

Makes 4 servings.

Per serving: 110 calories, 7 g total fat (1 g saturated fat), 6 g carbohydrate, 

3 g protein, 1 g dietary fiber, 65 mg sodium