Wild Mushroom Sauté

1          teaspoon olive oil

1          small leek, root end rimmed, washed well and sliced (dark green parts removed and reserved for other use)

2          garlic cloves, peeled and crushed

4          ounces sliced wild mushrooms

¼         teaspoon kosher salt

¼         teaspoon freshly ground black pepper

¼         cup dry white wine

½         cup chicken broth, low sodium

Nutritional information per serving: (½ cup)
Calories 40 (30% from fat) • carb. 4g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 156mg
• calc. 12mg • fiber 1g

1.  Put the olive oil in the cooking pot of the Multicooker and set to Brown/Sauté at 350°F. Once unit is preheated, add the leek and garlic and sauté until fragrant and soft.

2.  Add the mushrooms with the salt and pepper. Sauté, stirring occasionally, until golden, about 10 to 15 minutes.

3.  Once golden, add the white wine and simmer until evaporated. Add the broth and simmer for an additional 5 minutes.