- Prep time 30 minutes
- Total time 30 minutes
- Credits : Canadian Living Magazine: December 2022
Ingredients
Method
In large skillet, melt butter over high heat. Add mushrooms and cook, stirring often, for 2 minutes. Add shallots, garlic and thyme; cook until mushrooms begin to brown, about 1 minute. Add vinegar; bring to boil. Reduce heat to medium and simmer until liquid has almost completely evaporated, about 5 minutes. Add stock; simmer until liquid has almost completely evaporated. Remove skillet from heat.
Stir in sunflower seeds and parsley. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)
Makes 1 1/2 cups
Test kitchen tip
To fully enjoy the flavours and aromas of cheeses, it’s best to eat them at room temperature. Remove them from the refrigerator and their packaging 1 hour before serving.
Nutritional facts PER 1/4 CUP
- Calories 80
- Total fat 5 g
- Saturated fat 3 g
- Cholesterol 10 mg
- Sodium 75 mg
- Total carbohydrate 5 g
- Fibre 2 g
- Sugars 2 g
- Protein 3 g
- Iron 0.6 mg
