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Fuhrman Mushroom Saute--no added fats...but plenty of anti-inflammatory herbs and spices

Friday, October 11, 2013

Mushroom Saute

Serves: 4 Preparation Time: 20 minutes


2 tablespoons chopped shallots
1 teaspoon garlic, chopped
1 yellow pepper, diced
1/2 cup no-salt-added vegetable broth
1 cup baby bello mushrooms
1/2 cup shiitake mushrooms
1/2 cup dried porcini mushrooms, rehydrated in water and sliced
1/2 teaspoon fresh thyme
1/2 teaspoon cumin
1 teaspoon aged sherry vinegar or balsamic vinegar
2 tablespoons chives

In a hot, dry, stainless steel pot, saute the shallots, garlic and yellow pepper for 2 minutes stirring constantly. Add the vegetable broth and mushrooms and cook for 5 more minutes. Add fresh thyme and cumin. Sprinkle the vinegar and chives over dish before serving.

Other options for mushrooms include oyster mushrooms, shiitake, cremini, hedgehog, honjimiji, bleech mushroom or yellow foot.
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