Fresh mushrooms take center stage in this flavorful recipe from Ellen Benninger of Stoneboro, Pennsylvania. Serve the mouthwatering morsels over noodles or rice, or alongside beef.
- 1 pound fresh mushrooms, halved
- 2 tablespoons olive oil
- 1/2 cup water, divided
- 1 tablespoon soy sauce
- 1/4 teaspoon sugar
- 2 teaspoons cornstarch
- In a nonstick skillet, stir-fry mushrooms in oil for 2 minutes. Combine 1/4 cup water, soy sauce and sugar; pour over mushrooms and toss to coat. Cook and stir for 1-2 minutes.
- Combine cornstarch and remaining water until smooth; gradually stir into mushrooms. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Saucy Mushrooms in Light & Tasty August/September 2001, p8
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