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Nutrition Facts
Serving Size 1 (138g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 39
Calories from Fat 3		(9%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 257mg		10%
Potassium 381mg		10%
Total Carbohydrate 6.9g		2%
	Dietary Fiber 1.2g	4%
	Sugars 4.1g
Protein 4.1g		8%
detailed view... how is this calculated?

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Mushrooms in Balsamic Vinegar

Recipe #189862 | 15 min | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: JeriBinNC
Oct 9, 2006

I use half cremini and half portabello mushrooms when I make this. This has a lot of flavor; try it with steak if you're an omnivore or over a baked potato if you're vegetarian.

SERVES 4 (change servings and units)

Ingredients

1 lb fresh mushrooms, sliced
2 tablespoons balsamic vinegar
2 teaspoons sugar
3-4 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon lime juice
1/4 cup water

Directions

1
Wash and slice mushrooms and place in a nonstick skillet. Add vinegar, garlic, and sugar.
2
Saute until mushrooms are tender, about 15 minutes, adding water as necessary so it has a little broth and doesn't dry out.
3
Add soy sauce and lime juice, heat for a few minutes, and serve immediately.

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Featured Reviews for This Recipe

From: Dreamer in Ontario

On Apr 19, 2007

I loved these. Will definitely be making them again.

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From: Chef #371055

On Apr 14, 2007

This was excellent. What a fun and different way to eat mushrooms! I'll definitely be making this again! Thanks!

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From: lacriath

On Jun 15, 2008

I halved the recipe and found the mushrooms to be just a little bit too sweet for my taste. I loved the balsamic vinegar on the mushrooms though. Next time I'll just use a little less sugar, or maybe even none at all. Thanks for sharing, JeriBinNC.

1 person found this review helpful

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From: PinkCherryBlossom

On Jan 15, 2007

I loved this! I made it with bog standard value mushrooms and served it on a high fibre seeded bagel. The flavours are delicious and very well balanced I was worried they would be too acidic but they were fine! I'm keeping this as it is great for my GI diet and is fantastically low fat too! Thanks for posting!

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