T Mushroom Garlic Medley

Horizons contributed this delicious homage to mushrooms and garlic. Additionally, it's full of other vegetables like snow peas and red and green peppers, giving you tons of phytochemicals and antioxidants.

This dish has a hint of sweetness from fruit and agave nectar. For details about the health benefits of agave nectar, see Chapter 16.

Preparation time: 15 minutes

Cooking time: 15 minutes

Yield: 6 servings

V* cup abalone mushrooms (sliced thinly) Vi cup oyster mushrooms (sliced thinly)

1 Vi cups shitake mushrooms (sliced thinly)

2 Vi cups button mushrooms (sliced thinly) 1 cup broccoli (separate the individual heads) V* cup carrots (sliced thinly) Vi cup zucchini (sliced thinly)

'A cup snow peas

V* cup red pepper (sliced into long strips) V* cup green pepper (sliced into long strips) ^ cup garlic (sliced thinly) 1 tablespoon olive oil V* cup enoki mushrooms

1 Blanch the mushrooms and vegetables (except for the enoki mushrooms). Take a look at the section "Blanching vegetables for optimum taste and nutrition," earlier in this chapter for help. Drain well. Set aside.

2 In a wok, heat olive oil over medium-high heat and sauté the sliced garlic until golden brown. Add blanched mushrooms and vegetables, and Sweet and Savory Sauce (see the next recipe) to the wok and sauté together with the garlic for 4 to 5 minutes.

3 Meanwhile, separate the enoki mushrooms into separate stalks. Cut the base of each mushroom bunch and then pull each stalk to separate it. Set aside.

4 Place the mushroom mixture in a heated serving dish. Garnish with enoki mushrooms.

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