Saturday, January 21, 2012


I serve these as a side dish / QUICK AND EASY


1 box baby portabello mushrooms
4 cloves garlic
olive oil
hoisin sauce
dark sesame oil
1 tsp. powdered veggie soup base


Clean and cut the mushrooms into fourth OR if larger, sixths (save the stems and freeze for veggie stock) 

In a sauce pan, start to heat a combination of olive oil and sesame oil, about 1 Tbsp. of each.  Add powered soup base, garlic and liberally douse with bottled HOISIN sauce.  Simmer on stove top until tender and saucy. 

These would be fabulous as a part of a mushroom trio and served atop cooked whole wheat pasta.  I'd add peas to the mixture.

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