Mushrooms With Fennel Seed And Ginger Recipe - Cooking Index
Mushrooms With Fennel Seed And Ginger Recipe - Cooking Index
This naturally goes with a spinach salad, but it's not too shabby on romaine either. Try a bit of cheese sprinkled on top. Goat and feta are especially good.
Type: Vegetables| 3/4 lb | 340g / 11oz | Fresh mushrooms |
| 4 tablespoons | 60ml | Vegetable oil |
| 1/2 cup | 31g / 1.1oz | Finely-chopped tomato |
| 1/4 teaspoon | 1.3ml | Crushed fennel seed |
| 1/4 teaspoon | 1.3ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Ground turmeric |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 1/2 teaspoon | 2.5ml | Salt - or to taste |
Cut the mushrooms into 1/4-inch slices.
Heat the vegetable oil in a large frying pan over medium-high heat. Add the mushrooms and cook until they release their water. Add the remaining ingredients and cook until the tomatoes are soft.
This recipe yields 4 servings.
Total Carbohydrates: 31.67 grams
Total Carbohydrates minus Fiber: 13.59 grams
Carbohydrates per Serving: 4.82 grams
Carbohydrates per Serving minus Fiber: 3.4 grams
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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