Triple Mushroom Saute with Toasted Walnuts

Triple Mushroom Saute with Toasted Walnuts

4.4 of 5 (44)
Create a Recipe Makeover
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: 2.0 g
  • Protein: 3.6 g

View full nutritional breakdown of Triple Mushroom Saute with Toasted Walnuts calories by ingredient
Report Inappropriate Recipe



Introduction

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

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


Number of Servings: 1

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

Tips

Printed with permission from the American Institute for Cancer Research


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.

TAGS:  Vegetarian Meals |

Rate This Recipe

Member Ratings For This Recipe