- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 75.2
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 82.9 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 2.0 g
- Protein: 3.6 g
Triple Mushroom Sauté with Toasted Walnuts
IntroductionPortobello, shiitake and white mushrooms blend together in a mélange that almost melts in your mouth.
Portobello, shiitake and white mushrooms blend together in a mélange that almost melts in your mouth.
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
Printed with permission from the American Institute for Cancer Research
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.