Sherried Mushrooms with French Feta
Why I Love This Recipe
This recipe has become the foundation for much of my salt-free oil-free vegetarian cooking. There are innumerable ways to modify it depending on your mood and taste. I love the flavors and texture of the mushrooms, sherry and French Feta which I spice up with cayenne pepper. And for color, the red tomatoes and green edamame are perfect. Lynne Rachlis
Ingredients You'll Need
2 cups sliced mushrooms
2 oz. french Feta cheese
1/2 cup cooking sherry
1 tomato chopped
1 cup shelled edamame
1 tsp. garlic powder
1 tsp. onion powder
Pinch cayenne pepper
Heat a non-stick medium size sauté pan over medium heat.
Add mushrooms and cover to release juices (3-5 minutes).
Sprinkle with onion powder, garlic powder, and cayenne.
Stir to mix with mushroom liquid and coat mushrooms.
Sauté over medium-low heat to reduce liquid and lightly brown the mushrooms.
Add sherry and stir to mix.
Add Feta in the middle.
As the cheese melts, stir to cream with sherry.
Add tomato and edamame. Stir to mix.
Heat through and serve over rice or grains or greens.
Optional: Replace edamame with peas.
Add cubed extra-firm tofu.
Sprinkle with shaved Parmesan.