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These large mushrooms are almost steak-like when grilled or broiled with a simple, yet sumptuous balsamic basting sauce. Serve them as an appetizer, side dish or garnish. In a bowl, whisk together miso, vinegar and stock or water; set aside. Carefully remove mushroom stems and slice about 1/4" thick. Leave caps whole, or for faster cooking, slice into 1/4" slices. Brush mushrooms lightly with olive oil. Grill or broil about 5 min. Turn and brush with miso-vinegar mixture. Continue to cook, basting occasionally, until tender, about 5 min more. Garnish with parsley. Serves 4 Variations: This recipes has infinite possibilities. Try marinating mushrooms in miso mixture for a few minutes before broiling. Or season broiled mushrooms with salt and pepper, garlic powder, a drizzle of sesame oil, and/or a splash of umeboshi vinegar. Garnish with fresh chives. Recipe by: Susan Jane Cheney a former Moosewood cook. NOTES : Cal 11.6, Fat 0.3g, Carbs 1.8g, Dietary Fiber 0.3g, Protein 0.7g, Sodium 157mg, CFF 21%. Recipe by: Vegetarian Times, March 1995, pg 62 Posted to Digest eat-lf.v097.n234 by Reggie Dwork
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 4|
|Calories from Fat: 64 (80%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 135.1mg||5 %|
|Potassium 226.8mg||6 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.7g|
|Protein 1.5g||2 %|
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Calories per serving: 80
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