MUSHROOM SAUTE WITH TOASTED WALNUTS

2 Tbsp. walnuts
1 tsp. olive oil
2 cups thinly-sliced Portobello mushrooms, stems removed (about 1-2)
2 cups thinly-sliced shiitake mushrooms, stems removed (about 6)
2 cups thinly-sliced white mushrooms, stems removed (about 6)
2 Tbsp. minced parsley
2 garlic cloves, minced
1 Tbsp. balsamic vinegar
2 tsp. sugar
1 tsp. reduced-sodium soy sauce

In small skillet, toast walnuts over medium heat for 2-3 minutes, until lightly browned. Remove from heat and set aside.

In large skillet, heat oil over medium-high heat. Add mushrooms and cook, without stirring, about 2 minutes. Begin stirring. Add parsley and garlic and sauté for 3-5 minutes, or until mushrooms release their liquid and begin to darken.

In small bowl, combine balsamic vinegar, sugar and soy sauce. Add to mushrooms and cook 1 minute. Top mushrooms with walnuts and serve.

Makes 4 servings

Per serving: 66 calories, 4g. total fat (less than 1g. saturated fat), 7 g. carbohydrate, 2 g. protein, 1 g. dietary fiber, 53 mg. sodium.

Source: the American Institute for Cancer Research