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.