Creamy Mushrooms Over Greens

Prep time
5 MIN

Total time
15 MIN

Serves
4

This simple dish delivers on flavour! Beech mushrooms are native to East Asia and are a common ingredient in Asian cuisine.

Ingredients

Boil pea shoots in water for 90 seconds, then set aside on a plate.
Pan fry garlic with canola oil in a medium-heated pan until garlic turns golden brown, remove from pan.
Add beech mushroom to the pan and stir fry with high heat for 1 minute. Season with sea salt and black pepper.
Add CAMPBELL’S® Condensed 30% Less Sodium Cream of Mushroom Soup and CAMPBELL’S® Chicken broth, cook for 2 minutes or until the sauce thickens. Then top it on the pea shoots.

Add a pinch of salt and sugar when cooking greens helps vegetable retain their shine and green color.
Use any mushroom variety for this recipe such as Cremini or Shiitake instead of beech mushrooms.