Mushroom Sauté with Lemon and Parsley

.88 ounces Eden Sliced Shiitake Mushrooms, 1 package, soaked 20 minutes in warm water to cover, reserve water

.88 ounces Eden Maitake Mushrooms, 1 package, soaked 20 minutes in warm water to cover, coarsely chopped, reserve water

1/2 pound fresh button mushrooms, quartered
fresh porcini, crimini, portabella, or fresh shiitake mushrooms

3 Tbsp Eden Extra Virgin Olive Oil

3 cloves garlic, minced

1/2 cup reserved mushroom soaking water

2 tsp Eden Shoyu Soy Sauce

1/4 cup red onion, diced

1/2 cup Eden Organic Diced Tomatoes, well drained

1/8 tsp freshly ground black pepper, or to taste

2 Tbsp lemon juice, freshly squeezed

1/4 cup fresh parsley, minced

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Heat oil in a skillet and sauté the garlic for 1 minute. Add the shiitake, maitake and porcini mushrooms. Sauté for 3 to 5 minutes. Add mushroom soaking water, shoyu, red onions and tomatoes. Cover, reduce the flame and simmer for 15 minutes or until the maitake mushrooms are tender. Remove the cover. Add the pepper and stir. Turn up the flame and cook off most of the remaining liquid. Add lemon juice and parsley. Toss and sauté 1 minute. Place in a serving dish.

Mushroom Sauté with Lemon and Parsley

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