Rub the mushrooms with the oil and salt and pepper. Cook the mushrooms in the skillet for 1-2 minutes per side, or until cooked to the desired doneness. Add in the chiles, lime juice, wine, coconut milk and onions. Cook the mixture for 3-4 minutes and then serve over the rice.
Notes
SERVING SUGGESTION: Steamed broccoli and baby carrots.VEGETARIAN: If not using white wine, replace with low sodium vegetable broth.GLUTEN FREE: Make sure white wine (or chicken broth) and rice are gluten free.NUTRITION: 514 Calories; 4g Fat; 12g Protein; 106g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 6 1/2 Grain (Starch); 1/2 Vegetable; 0 Fruit.