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Spring Vegetable Medley

If using frozen, shelled edamame, precook 1 1/4 cups according to package directions. One ounce of dried shiitake mushrooms equals four ounces of fresh shiitake mushrooms.

Ingredients: 

Ingredients: 

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1 1-oz. pkg. dried shiitake mushrooms
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2 cups boiling water
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1 ½ tsp. olive oil
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3 cloves garlic, minced
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½ cup sliced scallions
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1 cup baby carrots, quartered lengthwise
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1 6-oz. pkg. sliced cremini mushrooms
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12 oz. fresh asparagus, trimmed and cut into 2-inch pieces
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1 10-oz. pkg. precooked, shelled edamame
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1 Tbs. onion soup mix
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½ cup boiling water
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2 Tbs. chopped fresh marjoram
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1 ½ tsp. dried thyme
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2 ½ Tbs. Dijon mustard
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1 tsp. Bragg Liquid Aminos

Instructions: 

1. Combine dried mushrooms with boiling water in small saucepan. Bring to a second boil, reduce heat to low and cook for 10 minutes. Set aside.

2. In medium-sized saucepan, heat oil over medium-high heat. Add garlic, scallions and carrots, and cook 5 minutes, stirring frequently.

3. Drain and slice shiitake mushrooms, discarding soaking liquid. Reduce heat to medium, and add shiitake and cremini mushrooms and asparagus to pan. Cook 5 minutes, stirring occasionally. Add edamame, soup mix, water, marjoram and thyme. Mix thoroughly, and stir in mustard and Bragg Liquid Aminos. Reduce heat to low, and cook 6 minutes, or just until vegetables are tender.

Nutrition Information: 

Calories: 
96
Protein: 
5 g
Total Fat: 
2 g
Saturated Fat: 
g
Carbohydrates: 
16 g
Cholesterol: 
mg
Sodium: 
308 mg
Fiber: 
4 g
Sugar: 
6 g
Yield: 
SERVES 8