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Spicy Mushrooms

Spicy Mushrooms

Cooking Light JUNE 1996

  • Yield: 6 servings (serving size: 1/2 cup)

Ingredients

  • 1 (3 1/2-ounce) package shiitake mushrooms
  • 2 teaspoons dark sesame oil
  • 1 tablespoon minced peeled ginger
  • 1 teaspoon chili paste with garlic
  • 2 garlic cloves, minced
  • 1 (8-ounce) package button mushrooms, sliced
  • 1 (6-ounce) package presliced portobello mushrooms
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons molasses

Preparation

Remove stems from shiitake mushrooms; discard. Slice shiitake mushroom caps; set aside.

Heat oil in a large nonstick skillet over medium heat. Add ginger, chili paste, and garlic; sauté 1 minute. Add shiitake mushroom caps, button mushrooms, and portobello mushrooms; sauté 3 minutes. Add remaining ingredients; cook 1 minute or until sauce thickens. Serve warm, at room temperature, or chilled.

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 33%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.1g
  • Carbohydrate: 7.9g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 160mg
  • Calcium: 12mg
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