Recipe of the Month: Balsamic & Chili Glazed Mushrooms with Walnuts
1/4 cup each balsamic vinegar and lime juice
3 tbsp brown sugar
2 large cloves garlic, minced
1/2 – 1 tsp hot red pepper flakes
1 cup broken walnut pieces
3 tbsp vegetable or olive oil
1 lb. fresh small mushrooms
In a measuring cup or small bowl mix vinegar, lime juice, sugar, garlic and red pepper flakes, set aside. Heat a large skillet or wok over medium-high heat. Add walnuts, cook and stir constantly for 2-3 minutes or until lightly toasted; remove and set aside.
In same skillet heat oil over medium –high heat, add mushrooms and stir-fry for 3-4 minutes. Add walnuts to skillet and stir in vinegar mixture while stirring constantly for 2-3 minutes or until sauce is bubbling and mushrooms are well coated. Serve on hot rice, greens or as a side dish to meats
Makes 4 main course servings.
Calories: 366, Sodium: 23 mg, Protein: 8.2 g, Fat: 29.7 g, Carbohydrates: 22.4 g, Dietary Fibre: 3.9 g