| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Veg09 | 4 | servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | lg | Onion |
| OR 2-cups sliced | ||
| 3 | Cloves garlic; minced | |
| 1 1/4 | lb | Mushrooms sliced |
| OR 5-cups sliced | ||
| 2 | ts | Low sodium beef style seasoning; such as |
| Emes | ||
| 1 | tb | Nutritional yeast |
| 1 | tb | Low sodium soy sauce; such as |
| Angostura bitters | ||
| 1 | tb | Cornstarch |
| Tofu Sour Cream; see recipe | ||
| 8 | oz | Whole-wheat pasta; cooked |
INSTRUCTIONS
Slice and measure the onion and the mushrooms. In a large skillet over medium heat, saute the onions in the olive oil until very brown. Be careful not to burn. (Add a small amount of water to the pan if it gets too dry.) Toward the end of sauteing time, add the garlic. Add the sliced mushrooms, beef-style seasoning and yeast, stirring frequently. Dissolve the cornstarch in the soy sauce and add to the mushroom mixture. Simmer until liquids thicken, stirring occasionally. Just before serving, ad the tofu sour cream. Serve over whole wheat noodles (or rice). Makes 3+3/4-cups to serve 4. Without pasta or tofu sour cream: 71 cals, 2g fat; with tofu sour cream: 129 cals, 5g fat. With noodles, 349 cals, 9 g fat (21%). Recipe appeared in Loma Linda University Medical Center, "A Healthy Tomorrow," a Community Health Newsletter, May 1999. Recipe by Susan Lewis, MPH, RD, Cardiac Dietitian. Recipe by: Heart Healthy Food: Susan Lewis Converted by MM_Buster v2.0l.
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