In small nonstick skillet, heat oil over medium heat; cook shallot and garlic, stirring occasionally, until softened, about 2 minutes. Add mushrooms, parsley, brandy, thyme and salt; cook, stirring occasionally, until mushrooms are lightly browned, about 8 minutes. Stir in truffle oil (if using).
PER ¼ CUP
about 33 cal, 1 g pro, 2 g total fat (trace sat. fat), 1 g carb, trace fibre, 0 mg chol, 73 mg sodium. % RDI: 1% calcium, 2% iron, 1% vit A, 2% vit C, 2% folate.
MAKES 1 CUP