Easy Esselstyn Diet Recipes with Pictures Portobello Mushrooms

For The Love of Your Heart

Quick Meal	Portobello Mushrooms over Backed Potat0
Posted by: Klaus Stories of Members The Books Community Supported Agriculture 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 ¾ 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 ¼ 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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