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Add a photoThe long sauteing period and combination of veggies and flavors is a winner.
Ingredients
- 8 oz's of mushrooms (white)
- 1 smaller broccoli head
- 1 cup frozen peas
- 1 medium yellow onion
- 8-10 cloves of garlic
- balsamic vinegar - 4 tbs
- red pepper flakes - tsp to tsp and a half (your call)
- olive oil to coat the pan
Directions
- wash mushrooms and slice into somewhat thicker slices
- wash broccoli lop off the bottom of the stem and cut into spears, cut thicker spears in half
- measure out the frozen peas
- crush the garlic cloves using the side of your chef knife or heel of your palm then peel the skins and chop
- cut the onion in half, peel the skin and cut into thicker slices
- coat bottom of your pan (I use an oversized pan) with the olive oil
- turn up the heat to medium high to heat the oil
- add the red pepper flakes and let saute for two minutes
- add the remainder of ingredients and coat with a swirl or two of olive oil (necessary step because the mushrooms absorb the oil on the bottom of the pan and you might have to repeat)
- stir as necessary till the mushrooms and other ingredients begin to release their liquid
- once the juices are apparent, add a three tbs of balsamic vinegar, stir and reduce heat to a bit more than medium
- continue to stir occasionally when 50 minutes into the saute, add another tbs of balsamic vinegar and stir
- at the hour mark, all the ingredients should be soft , well caramelized and the aroma should be outstanding
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 418g | |
| Calories 264 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 171mg | 7% |
| Potassium 721mg | 21% |
| Total Carbs 52.05g | 14% |
| Dietary Fiber 10.3g | 34% |
| Sugars 24.8g | 17% |
| Protein 10.86g | 17% |
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