Hello my Dearest Foodies,
Happy Tuesday, I hope you are having a wonderful beginning of the week. Today I have for you a very simple yet delicious recipe that I think you may like.
As we all know, the way mushrooms can be prepared seems to be limitless and MUSHROOM DUXELLES is just one of the simplest, yet very tasty options. It is great recipe to have when you don't have much time whether for dinner or to go. What I also love about it is how well it goes with avocado. Besides, it can be served with crackers or tortilla chips if you prefer that over bread. You can also adjust the recipe to your preference.
MUSHROOM DUXELLES
Sautéed Mushrooms with Spices & Thyme
Vegan – Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS
• Cremini mushrooms 200gr (or mushrooms of your choice)
• Shallot onion 1
• Garlic 3 cloves
• Low sodium Tamari 1tbs
• Peppercorn blend (grinned)
• Fresh thyme
• Vegan butter 2tbs (I use MIYOKOS)
• Himalayan pink slat to taste
PROCESS
• Clean and mince the mushrooms, onion and garlic in a food processor or by hand and set aside.
• Heat up the oil on the frying pan and begin sautéing the onion while adding garlic shortly after.
• Stir until translucent, add the mushrooms and stir again.
• Add tamari, grinned peppercorns, fresh thyme and stir again thoroughly.
• Reduce the heat and let in simmer until the water from mushrooms evaporates.
• Turn up the heat again and stir few more second until the mixture turns golden brown. Be careful, so it doesn’t burn.
• Take it off the heat and adjust the taste.
• Serve with avocado and veggies of your choice.
NOTE: It can be stored in a refrigerator for up to 3 days, if properly sealed in a container.
THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog
|
