Source: dLife

Warm mushroom salad sauteed with wine and garlic.

Servings

0.25 cup port wine (or sweet red white or frozen unsweetened apple juice concentrate)
3 tbsp balsamic vinegar (or rice vinegar)
2 tbsp cold water
3 medium garlic cloves , finely minced
2 oz fresh mushrooms , cut into 1/4-inch-thick slices
1 tsp Margarine, 80% fat, unsalted
0.12 tsp black pepper (or to taste)
4 Boston lettuce leaves
1 parsley sprigs , snipped

1 In a nonstick skillet, heat the vinegar, garlic, port, and water over medium-high heat until little bubbles begin to form.
2 Stirring frequently, add the mushrooms, and cook for 8-10 minutes, or until all the liquid evaporates.
3 Stir in the margarine and pepper.
4 Place the mushrooms on the lettuce leaves and sprinkle with parsley. Serve warm.