Creamy mushroom side dish can be prepared in a snap

If you refer to mushrooms as a fungus rather than a vegetable, you’re absolutely correct.

A fungus is a plant that has no roots or leaves, it does not flower or bear seeds, and it grows in the absence of light.

Because they lack the bright, vibrant colors of many vegetables, mushrooms are not often thought of as nutritional powerhouses.

Truth be told, mushrooms supply several key nutrients – the B vitamins niacin, riboflavin, folate and B6, as well as iron, potassium and selenium.

And, if they are exposed to ultraviolet light just before or after harvesting, mushrooms provide a nice dose of vitamin D.

What I love most about today’s recipe is its simplicity. Plus, you can never have too many quick and easy vegetable side dish recipes at the ready.

The mushrooms are sautéed in tub margarine, or light butter if you prefer. When selecting a margarine or spread, check the label for 0 grams of trans fat per serving. Also, make sure your choice has no more than 2 grams of saturated fat, and lists a liquid oil, rather than a partially hydrogenated oil, as the first ingredient.

Due to a higher water content, light butter won’t perform the same way as regular butter in all recipes, especially in baked goods. For today’s mushrooms however, it worked perfectly.

When selecting mushrooms, make sure they’re firm, clean and well 16 ounces whole, white button mushrooms 1 tablespoon brandy or sherry teaspoon salt

heat margarine over medium heat and sauté whole mushrooms and garlic until mushrooms are slightly tender, about 3 to 5 minutes. Move mushrooms to edges of skillet and place cream cheese in the center, stirring constantly to melt. Add brandy and stir, coating mushrooms. Remove skillet from heat and season with salt and pepper. Garnish with parsley and serve.

2 tablespoons tub margarine or light butter 2 cloves garlic, peeled, minced 2 ounces (4 tablespoons) reduced-fat cream cheese teaspoon black pepper 1 to 2 tablespoons minced fresh parsley In a large skillet,

shaped. While some brown flecks on the surface are OK, avoid mushrooms with a dark-tinged surface.

Also, look for mushrooms with closed veils. This is the area where the cap meets the stem. Wide-open veils are signs of aging.