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Shiitake mushroom burger canola oil butter red onion Health Valley water barbecue sauce grated carrot jicama fresh cilantro
Viewed: 50 - Published at: 6 years agoIngredients
- 1 x 3.5 ounce Shiitake mushroom burger, thawed
- 1 Tbsp. canola oil
- 1/4 tsp Cre-ole! Spice Blend*, see recipe Or possibly southwestern spice blend
- 1 tsp unsalted butter
- 1/4 c. finely minced red onion
- 1 x 15 ounce can Health Valley Fat-Free 5-Bean Vegetable Soup
- 1 c. water
- 1/2 tsp Jalapena Barbecue Sauce, or possibly more to taste
- 1/3 c. grated carrot
- 1/3 c. grated jicama
- 1/4 c. minced fresh cilantro, or possibly less to taste
Method
- Chop the mushroom burger into small crumbs.
- Place non-stick sauce pan over high heat burner.
- Heat the oil then add in the mushroom, sprinkle with spice blend.
- Cook till mushroom is heated through and the oil is absorbed.
- Move the mushroom aside to make space in the pan for the onions; heat butter in which space and add in onions.
- Stir gently till just soft.
- Stir to combine.
- Add in the canned soup and water.
- Stir to blend; bring just to a boil; reduce heat.
- Add in barbecue sauce, carrot, jicama and cilantro.
- Allow to simmer for about 5 min or possibly till the flavors blends.
- Serve in large bowls
- Description:"Smoky mushroom-soy patties are crumbled, sauted with onion and added to canned soup."
