|1 pack||Mushrooms (8 oz, I guess--I didn't look!)|
|1||Green peppers, depending on size (up to 2)|
|2||Cloves garlic, to taste (up to 3)|
|½ cup||Shiitake Mushroom Sauce*|
|Broth for sauteing|
Slice mushrooms, garlic, and green peppers. (I did them separately, so I could reserve some "untainted" peppers for my mushroom-hating son's meat sandwich.) Saute in non-stick pan until peppers are crisp-tender. Lower heat, add mushroom sauce and simmer. Add a little water if desired to stretch the sauce and make it juicier. Serve heaped into split hard rolls, with extra juice spooned over, or on the side for dipping. Mmmmm....
*I found Annie Chun's All Natural Shiitake Mushroom Sauce in a Fresh Fields store. Ingredients: water, low-sodium soy sauce, honey, cooking rice wine, ginger, rice wine vinegar, corn starch, dried shiitake mushrooms, mushroom powder, dehydrated garlic, garlic. It's fatfree, contains 190 mg sodium per tablespoon, tastes yummy. If oyu can't find that one, no doubt you could duplicate the flavors by dumping assorted amounts of the crucial ingredients into the pan. I believe in winging it! Posted by Michelle Dick, FATFREE listowner, while list was down.
Date: Sun, 26 May 96 18:19:48 PDT
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