Triple Mushroom Saute With Toasted Walnuts
POSTED: 2:29 p.m. HST September 6, 2002
UPDATED: 1:57 p.m. HST September 10, 2002
Email
Print
This is from the American Institute for Cancer Research New American Plate cookbook.
INGREDIENTS:
2 TBS walnuts
1 tsp olive oil
2 cups thin sliced portobello mushrooms, stems removed
2 cups sliced shiitake mushrooms
2 cups sliced white mushrooms
2 TBS minced parsley
2 cloves garlic, minced
1 TBS balsamic vinegar
2 tsp sugar
1 tsp soy sauce
Instructions:
INGREDIENTS:
- In a small skillet toast the walnuts over medium heat for several minutes until they are lightly browned. Set aside.
- In a large skillet, heat oil over medium high, add mushrooms and cook several minutes without stirring.
- Begin stirring, add parsley, and garlic and saute another 3 to 5 minutes until mushrooms start releasing liquid and darken.
- In a small bowl combine balsamic vinegar, sugar, and soy sauce. Add to mushrooms and cook one minute. Salt to taste.
- Top with walnuts and serve. (We served this over linguini noodles.)
Copyright 2002 by TheHawaiiChannel.com All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
