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 (optional)
1 tsp. lite soy sauce
1. In small skillet, toast walnuts over medium heat for 2-3 minutes, until lightly browned. Remove from heat and set aside.
3. 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)
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.