Thai Curried Shrimp with Mushrooms

2 tablespoons stir-fry flavored or vegetable oil
12 ounces fresh white mushrooms, quartered (about 4 cups)
4 ounces fresh shiitake mushrooms, sliced (about 1 1/2 cups)
2 cups fresh broccoli florets
1/2 cup green onions (scallions), cut in 1-inch pieces
1 tablespoon curry powder
1 can (15 ounces) unsweetened coconut milk
14 ounces frozen peeled shrimp (uncooked)
1/4 chopped fresh cilantro
3/4 teaspoon salt
1/8 teaspoon ground red pepper
Garnish with chopped fresh basil

Servings: 4

Preparation Instructions:
In a large wok or skillet heat oil until hot. Add white and shiitake mushrooms; stir-fry until just softened, about 2 minutes. Add broccoli; stir-fry until nearly tender, about 2 minutes. Add green onions and curry powder; cook, stirring frequently, until curry is fragrant, about 30 seconds. Stir in coconut milk, shrimp, cilantro, salt and red pepper; cook, stirring occasionally, until heated through and sauce thickens slightly, about 3 minutes. Serve over hot cooked rice, if desired.
Note: you can substitute oyster or crimini mushrooms for the white or shiitakes. Garnish with the basil.

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Crimini Mushrooms

CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.