RECIPES - NEWS FROM THE YOGA SANCTUARY
Mushroom Stir Fry
Remove and discard any branches shooting up from the fennel bulb (they are fibrous and inedible). Cut the bulb in half and trim away triangles of hard core. Chop remaining fennel into large chunks. Heat oil over high heat for 30 seconds. Add salt, pepper, onions and red pepper. Add fennel and stir fry for 3 to 4 minutes, until the vegetables are slightly cooked. Add mushrooms and stir fry actively for 3 minutes until the mushrooms are slightly browned and softened. Remove from heat and stir in lemon juice. This dish may be served hot or as a great summer salad at room temperature!
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