trinity with mushrooms

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 61.3
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 656.2 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.7 g

View full nutritional breakdown of trinity with mushrooms calories by ingredient
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Introduction

We use the Trinity (onion, carrot, celerey) as a base for a lot of our recipes (pot pies, soups, stews). I find I like them on their own just as well, especially when mushroom is added.
I've seen the Trinity used in Italy, France, Spain and in a lot of receipes in the south east and south west, so it is pretty universal.
We use the Trinity (onion, carrot, celerey) as a base for a lot of our recipes (pot pies, soups, stews). I find I like them on their own just as well, especially when mushroom is added.
I've seen the Trinity used in Italy, France, Spain and in a lot of receipes in the south east and south west, so it is pretty universal.

Number of Servings: 8

Ingredients

    1 cup celery diced
    1 small onion diced
    1 cup carrots diced
    1 tbsp badia complet seasoning
    1 tbsp Adobo seasoning
    1 Knorr Reduced Sodium Homestyle Stock (chicken)Tub (alternately you could use one package of Goya Salad and Vegetable seasoning or 1 Knorr vegetarian vegetable bouillon cube - Knorr stock is 560mg sodium per tub and bouilon cube is 840mg sodium per cube. the goya is 240mg sodium per packet but I finally bought the stock tub and wanted to try it out. The goya and bouilon is good for vegan and vegetarian guests also.)
    3 tbsp olive oil
    1 cup of water (if you don't want to use the Knorr or Goya above you can substitute those and the water for one cup of any stock you prefer)
    Need more carbs? Serve it over, or stir in, cooked potatoes or rice or quinoa or pasta.

Tips

I like to prepare quinoa at the same time and then stir the quinoa into the vegetables (when everyone likes quinoa) or serve it over the quinoa (or rice, taters or pasta. Not fake pasta, I hate Impastas ;-)


Directions

cut/dice vegetables. bring olive oil to medium heat in frying pan or pot. add onion and badia. saute onion until translucent (about 3 minutes) add carrots, celery, Knorr and 1/2 cup of water. stir and reduce heat to simmer for 10 minutes. stir in mushroom. sprinkle on adobo and adobo continue cooking until mushrooms are hot, approx 5 minutes

Serving Size: about 8 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user OLD-NACL.

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