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Ingredientes
- 1/4 lb Regular mushrooms
- 1/4 lb Shiitake mushrooms
- 1/4 lb Portobello mushrooms
- 1/4 lb Oyster mushrooms
- 1 Tbsp. Sesame oil
- 1 tsp Minced shallots
- 1 tsp Minced garlic
- 1 Tbsp. Minced parsley
- 1 Tbsp. Minced ginger
- Â Â Salt and pepper to taste
- 8 lrg Napa cabbage leaves
Direcciones
- Clean and slice all mushrooms into 1/2-inch pcs. Saute/fry the mushrooms in a large saute/fry pan in the sesame oil for about 5 min, stirring occasionally. Add in shallots, garlic, parsley and ginger. Cook for another 6 to 8 min. Season to taste with salt and pepper. Chill. Blanch the cabbage leaves in 1 qt of boiling water and immediately refrigeratein ice water. Dry the cabbage leaves on paper towels. Place 1/8 of the mushroom mix in the center of each cabbage leaf, fold the side of the leaf and roll. Serve with light soy sauce for dipping.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 71 | |
| Calories from Fat 33 | 46% |
| Total Fat 3.77g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 435mg | 12% |
| Total Carbs 6.74g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.35g | 1% |
| Protein 3.46g | 6% |
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