A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Teriyaki Mushrooms
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- #21480
These savory, soy-infused shrooms are a versatile addition to all sorts of Asian meals. Try them as a side dish for stir fry, slice them up into a ramen bowl, or dip them in some creamy yum-yum sauce as an appetizer.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon white wine or rice vinegar
1 tablespoon cooking oil
1/4 teaspoon crushed red pepper, optional
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
24 button mushrooms, sliced or left whole
2 tablespoons sliced green onions
directions
Combine the sugar, soy sauce, vinegar, oil, crushed red pepper, ginger, and garlic powder in a saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar is dissolved.
Stir in the mushrooms. Cook, stirring occasionally, until the mushrooms are soft.
Remove the pan from the heat and stir in the green onions. Serve immediately.
nutrition data
162 calories, 5 grams fat, 28 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
January 29, 2013
So easy and so yummy. My mom almost licked the plate!