Spring Vegetable Medley

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

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.

shiitake mushrooms, boiling water, olive oil, garlic, scallions, baby carrots, cremini mushrooms, fresh asparagus, onion soup mix, boiling water, fresh marjoram, thyme, mustard, bragg liquid

Taken from www.vegetariantimes.com/recipe/spring-vegetable-medley/ (may not work)