Recipe courtesy of Charmoon Richardson
Oyster Mushroom Saute
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- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 175
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 123 mg
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 175
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 123 mg
Ingredients
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Directions
- Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.
