I love to use water sauteing as a simple way to cook just about any vegetable while still getting rich, full flavors without oil!
The key is to use as little water as possible, since water will dilute the flavors of your vegetables. You can also use this technique with vegetable broth or wine instead of water for even richer flavor.
Savory Sauteed Mushrooms Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes 3 servings
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Ingredients
- 1/4 cup or so water, vegetable broth or wine
- 1/2 cup mushrooms, chopped
- 1 sweet potato, peeled and chopped
- 1 onion, chopped
- 1 cup broccoli, chopped
- 1 cup edamame beans, shelled
- Pinch sea salt
Directions
- Heat a large pot to medium-high, and pour in just enough water (or broth or wine) to cover the bottom surface of the pot. Add the mushrooms, and a sprinkle of salt, stir and then put the lid on. Turn the heat down to medium-low.
- While the mushrooms are cooking, cut up the sweet potato and add it to the pot with another sprinkle of salt. Put the lid back on, chop and add the onion, then the broccoli and edamame beans.
- If you need to, you can add more liquid but the salt should draw moisture out the veggies and if you keep the lid on as much as possible it’ll keep that moisture in the pot.
- Once all of the vegetables are softened to your liking, you can take the pot off the heat, transfer it to bowls and drizzle with your favorite dressing. I love making this miso salad dressing, which is delicious with or without the toasted sesame oil.
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