Shiitake Mushrooms with Egg Whites

The necessities of life, at times, requires you to adjust your diet. This is a low fat recipe. Just a bit of olive oil is used. The shiitake mushrooms came in a 5-ounce container and were different sizes of slices. I wanted a variety of mushroom sizes to increase the depth of flavor. The smaller pieces cook to a different flavor than the bigger slices. Fresh shallot slices and fresh garlic cloves bring out the flavor of the mushrooms. The egg whites used were from a carton.

Ingredients

Shiitake mushrooms, 5 oz

Olive oil, 1 tbsp

Medium shallot, 3 slices

Garlic cloves, 3 large

Egg whites, 3/4 cup

Preparation

In a sauté pan, heat up the olive oil. Prepare the shallot slices by cutting them lengthwise into thinner slices. Peel and slice the garlic. Add the shallot and garlic to the heated olive oil. Cook for two minutes, stirring now and then. Do not allow to brown. Pull apart the mushrooms and slice those too large. Add to the cooked shallots and garlic. Lower the heat. They will shrink and darken as they cook for five minutes. Pour the egg whites into the pan. As they start to turn solid white, use a spatula to scramble them around. Cook for 10 minutes. When done, they look like scrambled eggs with mushrooms.