Marinated Mushrooms with Edamame and Walnuts

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I saw the Meal Makeover Moms post a photo of their lunch on Facebook that made my mouth water on the spot. It was a combo of mushrooms, edamame and walnuts with a lemon marinade and topped with a Greek yogurt dressing. I did some googling around to find the original source, which is I believe from a cookbook called Plenty. But, I was able to find other bloggers who tweaked the recipe and created *their own versions, so here is mine:

2 containers of sliced white button mushrooms

1 bag frozen shelled edamame

1 cup walnuts, crushed into small pieces

3 Tbsp olive oil

Juice from two lemons

Salt to taste

Fresh dill

Heat oil in a large saucepan. Sautee mushrooms until soft and browned. Add in frozen edamame and cook until defrosted. Add in walnuts and lemon juice and cook for a few more minutes. Season with salt and fresh dill. Serve warm. As much as I love mushrooms, I don’t typically eat them as the main part of an entree or side dish, but I really enjoyed them combined with edamame. Funk and I paired this with rosemary grape focaccia bread (recipe to come – it’s too easy!).

*For some reason, I wasn’t able to hyperlink these posts above. Here was the recipe inspiration:

http://www.documentingourdinner.com/2011/10/20/slightly-obsessed/

http://www.theguardian.com/lifeandstyle/2009/apr/11/yotam-ottolenghi-new-vegetarian

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