Triple Mushroom Saute with Toasted Walnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 Tbsp. walnuts1 tsp. olive oil2 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 parsley2 garlic cloves, minced1 Tbsp. balsamic vinegar2 tsp. sugar (optional)1 tsp. lite soy sauce
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.
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.
Nutritional Info 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: 2.0 g
- Protein: 3.6 g
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