Triple Mushroom Saute with Toasted Walnuts

Triple Mushroom Saute with Toasted Walnuts
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 75.1
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 82.9 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.6 g

Introduction

Portobello, shiitake and white mushrooms blend together in a melange that almost melts in your mouth.

Ingredients

2 Tbsp. walnuts

1 tsp. olive oil

2 cups thinly sliced portobello mushrooms, stems removed (about 1-2)

2 cups thinly sliced shiitake mushrooms, stems removed (about 6)

2 cups thinly sliced white mushrooms, stems removed (about 6)

2 Tbsp. minced parsley

2 garlic cloves, minced

1 Tbsp. balsamic vinegar

2 tsp. sugar (optional)

1 tsp. lite soy sauce

Directions

1. In small skillet, toast walnuts over medium heat for 2-3 minutes, until lightly browned. Remove from heat and set aside.

3. In large skillet, heat oil over medium-high heat. Add mushrooms and cook, without stirring, about 2 minutes. Begin stirring. Add parsley and garlic and sauté for 3-5 minutes, or until mushrooms release their liquid and begin to darken.

3. In small bowl, combine balsamic vinegar, sugar and soy sauce. Add to mushrooms and cook 1 minute.

4. Top mushrooms with walnuts and serve.

Makes 4 servings (approx 1 cup)

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.

Number of Servings: 1


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