Looking for a small plate to serve at your next party? These mushrooms make a great side dish or a toast topping for breakfast or lunch! Use button or cremini or any variety of mushrooms in this recipe.
Makes 6 1/2-cup servings
1 cup vegetable broth
16 ounces mushrooms, quartered
4 cloves garlic, thinly sliced
1 teaspoon smoked paprika
1/4 teaspoon crushed red pepper
2 tablespoons dry sherry or sherry vinegar
Kosher or sea salt, to taste
Black pepper, to taste
1/2 cup finely chopped fresh parsley
Heat 1/4 cup broth in a large skillet over medium heat. Add the mushrooms and cook for 2 minutes without stirring. Stir and cook for about 5 minutes, until mushrooms begin to brown. Add the garlic, paprika, and red pepper. Cook for 2 minutes.
Add the sherry and cook until it evaporates. Add the remaining 3/4 cup broth and season with salt and black pepper. Bring to a boil, lower heat, and simmer for 3 minutes. Pour the mixture into a bowl and sprinkle with parsley.
Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D. Recipe by Robyn Webb
Per serving (1/6 of recipe): Calories: 30; Fat: 0.4 g; Saturated Fat: 0 g; Calories from Fat: 9.7%; Cholesterol: 0 mg; Protein: 1.5 g; Carbohydrates: 5.1 g; Sugar: 0.8 g; Fiber: 1.5 g; Sodium: 309 mg; Calcium: 16 mg; Iron: 1.4 mg; Vitamin C: 9.6 mg; Beta-Carotene: 409 mcg; Vitamin E: 0.2 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.
To find out about PCRM, go here: https://www.pcrm.org/
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