recipe courtesy of spark recipes
nutrional info
servings per recipe: 4 (approx. 1 cup)
amount per serving
calories: 75.2
total fat: 3.7 g
total carbs: 9.3 g
protein: 3.6 g
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
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.
2. 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.
