May 26, 2009 2:46 pm US/Pacific
Sautéed Shiitake And Portabellos
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Dr. James Rouse says these mushrooms go great on top of rice, burgers, grilled tofu, meat, or chicken or alone as a side dish.
CBS
Serves 4-6
Ingredients:
2 tablespoons olive oil
1 tablespoon butter (optional)
2 tablespoons minced shallots
1 teaspoon minced garlic
1 heaping cup chopped shiitake mushrooms
1 heaping cup chopped portabello mushrooms
1 tablespoon balsamic vinegar
A few dashes of sea salt
Directions:
Combine olive oil with butter in medium size skillet over medium-high heat. Add shallots and garlic and sauté for about 2 minutes. Add mushrooms and stir them around so that they are well coated with the olive oil mixture. Reduce heat to medium and continue to stir until mushrooms are well-wilted. After about 5 minutes, add balsamic vinegar and a few dashes of sea salt and stir again, once again coating the mushrooms. Stir mixture for another minute or two and serve.
These mushrooms go great on top of rice, burgers, grilled tofu, meat, or chicken or alone as a side dish.
Per Serving (based on 5 - ½ cup servings using butter): 224 Calories; 8g Fat (2 grams saturated); 6g Protein; 39g Carbohydrate; 6g Dietary Fiber; 6mg Cholesterol; 79mg Sodium.
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