Spring Vegetable Medley

Ingredients

• 1 x 1-oz pkg. dried shiitake mushrooms
• 2 cups boiling water
• 1 ½ tsp olive oil
• 3 cloves garlic, minced
• ½ cup sliced scallions
• 1 cup baby carrots, quartered lengthwise
• 1 x 6-oz pkg. sliced cremini mushrooms
• 12 oz fresh asparagus, trimmed and cut into 2-inch pieces
• 1 x 10-oz pkg. precooked, shelled edamame
• 1 tbs. onion soup mix
• ½ cup boiling water
• 2 tbs. chopped fresh marjoram
• 1 ½ tsp dried thyme
• 2 ½ tbsp Dijon mustard
• 1 tsp. Bragg Liquid Aminos

Directions

1. Combine dried mushrooms with boiling water in small saucepan.
2. Bring to a second boil, reduce heat to low and cook for 10 minutes.
3. Set aside.
4. In medium-sized saucepan, heat oil over medium-high heat.
5. Add garlic, scallions and carrots, and cook 5 minutes, stirring frequently.
6. Drain and slice shiitake mushrooms, discarding soaking liquid.
7. Reduce heat to medium, and add shiitake and cremini mushrooms and asparagus to pan.
8. Cook 5 minutes, stirring occasionally.
9. Add edamame, soup mix, water, marjoram and thyme.
10. Mix thoroughly, and stir in mustard and Bragg Liquid Aminos.
11. Reduce heat to low, and cook 6 minutes, or just until vegetables are tender.