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Chard and Mushroom Mead Sauté

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    1 Tbsp (15 mL) extra-virgin olive oil
    2 leeks, cleaned well, cut in half, and chopped
    3 shallots, thinly sliced
    2 garlic cloves, minced
    1/2 lb (225 g) wild mushrooms such as chanterelles, sliced
    1/4 cup (60 mL) dry mead
    1 bunch chard, stems removed, chopped
    Pinch of salt

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    Heat oil in skillet. Add leeks, shallots, and garlic; cook, stirring occasionally, for about 5 minutes or until vegetables have softened. Add mushrooms and mead and cook for another 5 minutes. Add chard and salt; cook just until chard is wilted.

    Serves 4.

    Each serving contains:
    96 calories; 3 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 12 g carbohydrates; 2 g fibre; 96 mg sodium 

    source: "The Mead Renaissance", alive #351, January 2012

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    Chard and Mushroom Mead Sauté

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