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Triple Mushroom Sauté with Toasted Walnuts

Mushroom lovers rejoice! In this delectable recipe which also features toasted almonds, portobello, shiitake and white mushrooms blend together in a mélange that almost melts in your mouth. A perfect dish to enjoy during colder weather.

Ingredients

2 Tbsp. walnuts
1 tsp. extra virgin 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. coconut sugar (optional)
1 tsp. fermented non-GMO soy sauce

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

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.

Makes 4 servings (approx 1 cup)

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

Original recipe and image source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=371

    

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