Spicy Mushroom Sauté
(4 servings)

  • 2 plum tomatoes, halved lengthwise & seeded (or ½ c crushed tomatoes)
  • 2 jalapeno pepper, halved lengthwise & seeded
  • 6-8 cloves garlic, skin on
  • 1/2 cup red pepper, diced
  • 1/2 cup chopped green onion
  • 1kg mushrooms, sliced
  • 1 tbs olive oil
  • 1/4 tsp salt
  • 1/2 cup low sodium vegetable broth
  • 2 Tbs lime juice
  • 1/4 cup chopped fresh parsley

Preheat oven to 475 F. On parchment-lined baking sheet, place garlic, tomato and jalepeno cut side down and drizzle with 1 tsp olive oil. Reduce heat to 400-425 and roast until beginning to brown (~15 mins). Once done, allow to cool, then remove garlic from skin and chop with tomato and jalepenos. Meanwhile, prepare all other ingredients.

Heat very large pan or wok over medium heat, then add 1 tsp oil. Saute 1/3 the mushrooms until brown. Set aside and repeat with remaining 2/3 of oil and mushrooms in batches. Note: Spreading the mushrooms out in the pan allows them to fry/brown. If you crowd too many at once they will release a lot of water and stew/braise into a wet mess. Once last batch is beginning to brown, add the rest back in along with the red pepper. After 2-3 minutes add the green onion. After 1-2 minutes add the remaining ingredients and combine until hot. Taste to adjust seasoning.

Nutrition Facts (per serving): 100 kcal, 5.2 g fat, 11.8 g carbohydrate, 2.8 g fibre, 5.7 g sugar, 5.1 g protein, vitamin A* 25%, calcium* 4%, vitamin C*76%, iron* 8% (* based on a 2000 calorie diet).

Very high in B1, B2, B5, Vit A & C. High in dietary fibre, phosphorus, potassium, selenium, B3, B6.

*adapted from Food Network Magazine Nov 2011