For The Love of Your Heart

Easy Esselstyn Diet Recipes with Pictures: Portobello Mushrooms over Baked Potato

 

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Quick Meal

Portobello Mushrooms

over Backed Potat0

 

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Lunch, Soups & Quick Meals

 

Dinner

This is a gourmet dish

Served

This is a gourmet dish

 

 

Get in Advance:

 

2 Portobello Mushrooms, halved

1 pkg Shiitake Mushrooms, chopped

1 medium Russet Potato

 

Have On Hand:

1 Table spoon Ginger Root, chopped

1 medium Garlic clove, chopped

1 cup of white wine or vegetable broth

corn starch

 

 

Recipe

 

For 1 Portion (Prep time: 15 min)

 

Bake Potato

Microwave the Russet potato

(see Desert/Snacks: Chicken Wings)

Prepare Mushroom Sauce

Simmer in cup of white wine chopped ginger and garlic. After 5 min add washed, de-stem and cut Shiitake

Add washed and halved Portobello mushroom caps and simmer for another 5 min.

Thicken mushroom sauce with cup of white wine containing dissolved 1 Tablespoon of corn starch. Stir over heat until sauce thickens.

Serve

sever with bread (Wasa crisp bread) and fresh garden salad.

 

Prepared

Baked Potato and Mushrooms sauce are ready for serving.

 

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