Guest guest Posted February 8, 2010 Report Share Posted February 8, 2010 This recipe was given to my Mom by her sister, Lola, back in the the 70's. It's been one of my favorites for years. Back in the 70's, I used it to put over beef, but tonight I made it to put over some brown rice with some other veggies I steamed. Oriental Mushrooms 1 lb. fresh mushrooms (sliced) 1/4 cup chopped onion (I used at least 1/2 cup...about 1/2 onion) 2 Tablespoons Smart Balance Light (vegan) margarine (could probably omit) 1 Tablespoon or so flour 1/2 c. water 1 veggie bouillon cube (I used a brand that said 1/2 cube was standard) 1 T. Soy Sauce (I used low sodium) toasted, slivered almonds (I omitted) Saute onion in butter until tender. Add mushrooms and saute until mushrooms are tender. Sprinkle flour over mixture; stir until mushrooms are coated. Add water, bouillon, and soy sauce, stirring until bouillon is dissolved. Cook over medium heat about 3 minutes. Sprinkle with slivered almonds if using. Quote Link to comment Share on other sites More sharing options...
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