Our end-of-the-week recipe features three mushroom varieties in a tasty sauté. You can substitute any three mushroom favorites, depending on availability and preference.
All of the ingredients should be available at your local natural and organic food store.
Mushroom Sauté with Toasted Walnuts
Makes 4 servings
2 tablespoons walnuts
1 teaspoon 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 tablespoons minced parsley
2 garlic cloves, minced
1 tablespoon balsamic vinegar
2 teaspoons sugar
1 teaspoon reduced-sodium soy sauce
- In small skillet, toast walnuts over medium heat for 2–3 minutes, until lightly browned. Remove from heat and set aside.
- 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.
- In small bowl, combine balsamic vinegar, sugar and soy sauce. Add to mushrooms and cook 1 minute. Top mushrooms with walnuts and serve.
Book Pick of the Day: The Shiitake Way: Vegetarian Cooking With Shiitake Mushrooms
Recipe and photo courtesy of the American Institute for Cancer ResearchRead More:Mushroom Saute with Toasted Walnuts