You know what’s weird? Sometimes I forget that my favorite go-to dishes would make a great post! This mushroom recipe is a really common side-dish to my dinners; in fact, it’s so commonplace to me that I failed to realize that it is still blog-worthy. But then other day I had some friends over for dinner (and to decorate my Christmas tree!) and made these mushrooms. They had great reviews and I realized I should post it.
Note: I also served them a vegan version of this Balsamic Brussels Sprout Grilled Cheese recipe. Oh my gosh. Some sliced Daiya Jack cheese, sauteed brussels sprouts, and a balsamic reduction = deliiiiiiicious sandwich. Perhaps a little too addictive.
Now one thing that really surprised me in getting this blog post ready is that it was crazy hard to figure out the measurements for a recipe that I have only ever made without measuring. So hard. Usually it’s a pile of mushrooms, as much garlic as I’m in the mood for, as much oil as I think I can splurge on, and the “sauce” ingredients until it looks/smells right. Well, I really can’t post that as the recipe. But after a few measuring trials, I got it down!
serves 2
2 t olive oil (I often use a flavored olive oil – I’ve used Tuscan herb flavored, roasted garlic, and lemon – all good)
2 cloves garlic (smaller ones – or one big one)
1 C sliced mushrooms of choice (I like portabellas or shiitake best)
3 t Bragg’s liquid aminos (or low-sodium soy sauce or tamari)
1 t vegan worcestershire
1 1/2 t maple syrup
[optional: something for garnish – chives, scallions, parsley, cilantro, basil would all be good]
Heat olive oil over medium-high heat in a skillet. Add mushrooms and saute a couple minutes before adding garlic. Allow to saute until the mushrooms are cooked however you prefer them – I like mine done just until the smaller pieces start looking really wilty. Add liquid aminos and worcestershire and cook a few minutes until slightly reduced and thoroughly coating the mushrooms. Just before you turn off the heat, add maple syrup and toss to coat.
The last time I made these, I stuffed them in a pita like the one in the pictures, with some crispy tempeh, lettuce, hummus, and guac (not in the pics) – oh my gosh was that good.
Nutrition Facts per serving: Calories: 115; Calories from Fat: 84; Total Fat: 9.4g; Saturated Fat: 1.3g; Sodium: 15962mg; Total Carbohydrates: 319.3g; Sugars: 6.0g; Protein: 31.1g
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