MAKES 4 SERVINGS VEGAN This makes a wonderful meal when paired with wild rice. Look for the most flavorful mushrooms you can find. Shiitakes, chanterelles, cremini and oyster are all great choices. if you can find fresh morels, count yourself lucky. Preheat oven to 425 degrees. In large bowl, combine mushrooms, garlic, shallots and rosemary. Toss with oil and vinegar. Season with salt and pepper. Arrange mushrooms in one layer in heavy roasting pan. Roast in oven until tender, about 15 minutes. Remove mushrooms from pan and keep warm. Place roasting pan on stovetop over medium heat. Add wine to deglaze pan. Cook until wine is reduced by half, then add stock. Cook for a few minutes to reduce sauce slightly. Add mushrooms and parsley; simmer for 5 minutes longer. Serve over rice. Makes 4 servings. PER 1 1/2-CUP SERVING: 358 CAL.; 8G PROT.; 6G TOTAL FAT (1G SAT. FAT); 59G CARB.; 0 CHOL.; 401MG SOD.; 4G FIBER. VEGAN By Kathleen
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|Serving Size: 1 Serving (811g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 36 (5%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 429.9mg||15 %|
|Potassium 124.3mg||3 %|
|Total Carbohydrate 150.2g||44 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 142.9g|
|Protein 14.5g||21 %|
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Calories per serving: 723
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