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mahogany-mushrooms recipe

Date:    Thu, 20 Oct 94 08:41:44 CDT
 From:    wallis@oxygen.aps1.anl.gov (David Wallis)
 Hi! Here's a recipe that I invented just last night! My wife had this
 over fowl (great name :), but I ate them as a side dish. They were
 very pretty (rich, dark brown), and oh! the aroma! Hope you enjoy
 them. I used white mushrooms from the grocery store, but this would be
 wonderfull with almost any (or a mixture) kind of fresh mushroom. Toss
 in a shitake or two! 
 Mahogany Mushrooms
 1 lb.   fresh mushrooms, sliced
 2 Tbsp. balsamic vineger
 2 tsp   sugar
 2       cloves garlic, chopped or squashed (use more!)
 1 Tbsp  tamari or soy sauce
 1 tsp   lime juice
 1/4 cup water
 Wash and slice the mushrooms into a non-stick frying pan. Add balsamic
 vinegar (actually to taste - use less if yours is very strong), garlic
 and sugar. Sautee mushrooms until tender, about 15 minutes, adding
 water as necessary (about 1/4 cup or so) so that there is a bit of
 broth. Add tamari and lime juice, and warm for a few minutes, then
 serve immediately.
 This should make enough for about four people, as a side dish.
 kwvegan vegan