Recipe by Robyn Webb
"A flavorful stir-fry for all you mushroom lovers out there! Preparation time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
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1 1/2 teaspoons
fresh sliced shiitake mushrooms
fresh sliced mushrooms
light soy sauce
low sodium, low fat vegetable broth
thinly sliced green onion
THIS WAS SO GOOD...
MYSELF AND MY HUSBAND JUST LOVED IT...
Loved it, and my family loved it! Didn't change a thing. Next time I might add more shitake, and button mushrooms or other gourmet mushrooms and leave out the canned ones. It doesn't seem like it's enough to feed six though. I served it with Pork Lo Mein and Egg Rolls for a nice Asian meal. Flavor was excellent!
I used 1.5 cups sliced white mushrooms and 1 cup portabello. It was wonderful!
This was excellent and any combo of mushrooms would work nicely. Next time I make it I might add some water chestnuts to the mix for some extra crunch.
My husband commented on how good this dish was. I only had shiitake mushrooms on hand and used chardonnay instead of dry sherry (because I had a bottle open). I also omitted the green onion because I didn't have any one hand either (I think they would be a tasty, though). I also substituted agave nectar for the honey. It add a nice, sweet flavor. I served it with brown rice and a teriyaki-marinated pork loin.
* Percent Daily Values are based on a 2,000 calorie diet.
Triple Mushroom and Carrot Medley
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 12
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