| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
|
|
Olive oil spray |
| 1 1/2 |
c |
Thinly sliced button; mushrooms |
| 1 |
c |
Sliced portobello mushroom; caps |
| 1 |
c |
Thinly sliced shiitake; mushroom cap |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Minced shallots |
| 3 |
|
Garlic; minced |
| 1/4 |
c |
Sherry vinegar |
| 1 |
tb |
Low-sodium soy sauce |
| 2 |
ts |
Honey |
| 8 |
c |
Gourmet salad greens |
| 2 |
tb |
Chopped walnuts; toasted |
INSTRUCTIONS
Place a large nonstick skillet coated with cooking spray over medium-high h
eat until hot. Add mushrooms, parsley, shallots, and garlic; saute 3 minute
s or until mushrooms are tender. Combine vinegar, soy sauce, and honey; add
to skillet. Remove mixture from heat; spoon mushrooms over salad greens. Sp
rinkle with walnuts.
Yield: 4 servings (serving size: 2 cups greens, 1/3 cup mushrooms, and 1/2
tablespoon walnuts).
CALORIES 89 (29 % from fat); FAT 2.9 g (sat 0.2 g, mono 0.5 g, poly 1.7 g)
; PROTEIN 3.9 g; CARB 11.1 g; FIBER 2.2 g; CHOL 0 mg; IRON 1.5 mg; SODIUM 1
96 mg; CALCIUM 15 g.
Recipe by: Cooking Light Magazine, July 1997, page 118
Posted to MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr 03,
1998
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