This unique dish can be served over hot cooked rice or salad greens for a light vegetarian meal. It can also be served as a side dish with grilled chicken or pork.
Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4
1/4 cup Each balsamic vinegar and lime juice 50 mL
3 tbsp brown sugar 45 mL
2 large cloves garlic, minced 2
1/2 – 1 tsp hot red pepper flakes 2-5 mL
1 cup broken walnut pieces 250 mL
3 tbsp vegetable or olive oil 50 mL
1 lb. fresh small mushrooms 500 g
- 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
Sodium: 23 mg
Protein : 8.2 g
Fat: 29.7 g
Carbohydrates: 22.4 g
Dietary Fibre: 3.9 g