Mahogany Mushrooms
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
fresh, sliced |
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | each |
garlic cloves
chopped or squashed |
|
| 1 | tablespoon |
soy sauce, tamari
or soy sauce |
|
| 1 | teaspoon |
lime juice
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
fresh, sliced |
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
sugar
|
|
| 2 | each |
garlic cloves
chopped or squashed |
|
| 15 | ml |
soy sauce, tamari
or soy sauce |
|
| 5 | ml |
lime juice
|
|
| 59 | ml |
water
|
|
Directions
Wash and slice the mushrooms into a non-stick frying pan.
Add balsamic vinegar actually to taste - use less if yours is very strong, garlic and sugar.
Sauté mushrooms until tender, about 15 minutes, adding water as necessary (about ¼ cup or so) so that there is a bit of broth.
Add tamari and lime juice, and warm for a few minutes, then serve immediately.
This should make enough for about four people, as a side dish.
