Another delicious recipe from Lynn Bridges.  Thanks Lynn.

 

This recipe is quick and easy.  The amount of ingredients I use are based on how many people I am feeding. I also don’t really measure. Make sure the mushrooms are covered in the liquid so they soak it up while cooking.  I typically make a serving for myself at lunch to eat with Basil Cream Sauce. Remember, mushrooms shrink when they cook and I love mushrooms so there can never be too many of them on my plate!

 

Serving Size: 1

 

• 10 medium sized cremini mushrooms, thickly sliced

• 1 T low sodium soy sauce

• ½ T balsamic vinegar

• 1 T white pear infused vinegar

• 1 to 2 dashes Worcestershire sauce (Annie’s brand is vegan)

• 1 T raw sugar or brown sugar

 

Slice the mushrooms.  I slice mine thick as I like to taste them.  Add the mushrooms to a stainless skillet over medium heat.  Add in the liquid ingredients and stir.  Continue to stir and flip the mushrooms as they cook.  Make sure all the mushrooms are coated with the liquid sauce.  Cook until the sauce is just about gone.  Sprinkle the raw or brown sugar over the mushrooms and cook a bit longer until the mushrooms are slightly caramelized.  Remove the mushrooms from heat and spoon over a serving of Basil Cream Sauce.