Spring Vegetable Medley

Name: Spring Vegetable Medley
Ingredients: 1 1-oz. pkg. dried shiitake mushrooms; 2 cups boiling water; 1 1/2 tsp. olive oil; 3 cloves garlic, minced; 1/2 cup sliced scallions; 1 cup baby carrots, quartered lengthwise; 1 6-oz. pkg. sliced cremini mushrooms; 12 oz. fresh asparagus, trimmed and cut into 2-inch pieces; 1 10-oz. pkg. precooked, shelled edamame; 1 Tbs. onion soup mix; 1/2 cup boiling water; 2 Tbs. chopped fresh marjoram; 1 1/2 tsp. dried thyme; 2 1/2 Tbs. Dijon mustard; 1 tsp. Bragg Liquid Aminos

15 ingredients

11 steps

Ingredients

1 1-oz. pkg. dried shiitake mushrooms
2 cups boiling water
1 1/2 tsp. olive oil
3 cloves garlic, minced
1/2 cup sliced scallions
1 cup baby carrots, quartered lengthwise
1 6-oz. pkg. sliced cremini mushrooms
12 oz. fresh asparagus, trimmed and cut into 2-inch pieces
1 10-oz. pkg. precooked, shelled edamame
1 Tbs. onion soup mix
1/2 cup boiling water
2 Tbs. chopped fresh marjoram
1 1/2 tsp. dried thyme
2 1/2 Tbs. Dijon mustard
1 tsp. Bragg Liquid Aminos

Directions

1

Combine dried mushrooms with boiling water in small saucepan.
2

Bring to a second boil, reduce heat to low and cook for 10 minutes.
3

Set aside.
4

In medium-sized saucepan, heat oil over medium-high heat.
5

Add garlic, scallions and carrots, and cook 5 minutes, stirring frequently.
6

Drain and slice shiitake mushrooms, discarding soaking liquid.
7

Reduce heat to medium, and add shiitake and cremini mushrooms and asparagus to pan.
8

Cook 5 minutes, stirring occasionally.
9

Add edamame, soup mix, water, marjoram and thyme.
10

Mix thoroughly, and stir in mustard and Bragg Liquid Aminos.
11

Reduce heat to low, and cook 6 minutes, or just until vegetables are tender.