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Mushroom Sauté with Toasted Walnuts - Makes 4 servings.

• 2 Tbsp. walnuts
• 1 tsp. olive oil
• 2 cups thinly-sliced Portobello mushrooms, stems removed (about 1-2)
• 2 cups thinly-sliced shiitake mushrooms, stems removed (about 6)
• 2 cups thinly-sliced white mushrooms, stems removed (about 6)
• 2 Tbsp. minced parsley
• 2 garlic cloves, minced
• 1 Tbsp. balsamic vinegar
• 2 tsp. sugar
• 1 tsp. reduced-sodium soy sauce

In small skillet, toast walnuts over medium heat for 2-3 minutes, until lightly browned. Remove from heat and set aside.

In large skillet, heat oil over medium-high heat. Add mushrooms and cook, without stirring, about 2 minutes. Begin stirring. Add parsley and garlic and sauté for 3-5 minutes, or until mushrooms release their liquid and begin to darken.

In small bowl, combine balsamic vinegar, sugar and soy sauce. Add to mushrooms and cook 1 minute. Top mushrooms with walnuts and serve.

Per serving: 66 calories, 4g. total fat (less than 1g. saturated fat), 7 g. carbohydrate, 2 g. protein, 1 g. dietary fiber, 53 mg. sodium.