Recipe: Chanterelle Mushrooms With Summer Vegetables and Tofu

Chanterelle mushrooms, which grow in the woods on warm days right after it rains, are nutritionally rich.

These delicate, nutty fungi are rich in vitamins A and D, as well as some of the B-complex vitamins. They're also a good source of fiber, manganese and potassium, and they contain glutamic acid, which boosts the immune system.

This flavorful vegetarian recipe includes all the benefits of chanterelles, plus plenty of tofu protein.

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Ingredients

  • 1 teaspoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 small zucchini, diced
  • 1 bell pepper diced,
  • 1/2 cup diced tofu
  • 1 cup chanterelle mushrooms, washed, whole
  • 1 medium ripe, heirloom tomato
  • 1 green onion, sliced
  • 1 teaspoon herbs de Provence
  • Freshly ground black pepper
  • Pinch sea salt

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Instructions

Heat oil in pan. Add garlic, zucchini, bell pepper, and tofu. Saute for 5 minutes.

Add mushrooms and saut? for an additional 3 minutes.

Add tomato, onion and seasonings. Saute for an additional 2 minutes.

Makes 2 Servings

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About the Author

Sharon Palmer

Sharon Palmer is a registered dietitian, writer and author of The Plant-Powered Diet. Over 750 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today's Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Dietitian. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.

Sharon Palmer is a registered dietitian, writer and author of The Plant-Powered Diet. Over 750 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today's Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Dietitian. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.

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