MUSHROOM PARSLEY, GARLIC STYLE

Today, there are such great varieties of exotic and hothouse mushrooms at the greengrocer. Get your hands on some shiitakes, chantrelles, and porcini mushrooms. Come on, don't be afraid to experiment. Try them, you'll like 'em. (Mushrooms generally have 3-4 carbs per cup.):

            1 pound mixed wild or domestic white mushrooms,
                  wiped clean and cut into ½-inch pieces
            2 cloves garlic, chopped
            ½ teaspoon red pepper flakes
            ¼ cup Colavita Extra Virgin Olive Oil
            ½ cup white wine*
            Salt to taste
            Freshly ground black pepper
            ¼ cup chopped fresh Italian parsley

Serves 4

In a skillet large enough to hold mushrooms without crowding, sauté the garlic and pepper flakes in Colavita Extra Virgin Olive Oil over moderately high heat until aromatic. Add the mushrooms and sauté until golden. Then add wine, salt, pepper, and parsley and stir 1 minute, then serve.

*Suggestion: Bolla Pinot Grigio