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Mushrooms With Fennel Seed And Ginger Recipe - Cooking Index

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Mushrooms With Fennel Seed And Ginger

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
Serves: 4 people

Recipe Ingredients

3/4 lb 340g / 11ozFresh mushrooms
4 tablespoons 60mlVegetable oil
1/2 cup 31g / 1.1ozFinely-chopped tomato
1/4 teaspoon 1.3mlCrushed fennel seed
1/4 teaspoon 1.3mlGround ginger
1/4 teaspoon 1.3mlGround turmeric
1/4 teaspoon 1.3mlCayenne pepper
1/2 teaspoon 2.5mlSalt - or to taste

Recipe Instructions

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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