Luscious Funghi Trifolati (Vegan Truffle-Style Mushrooms)

I consider mushrooms as a near-magic ingredient! They can give a creamy or meaty feeling to any meal, and if cooked properly (like this recipe), they are delicious enough on their own.

Cooking a huge batch of these and freezing smaller amounts of it for later is a great idea, because mushrooms can be used to top mashed potatoes, added to steamed spinach, they can be used as a toast topping, you name it!

They are filling, protein-rich, and simply amazing! This recipe, too. Check it out!

vegan mushroom dish

This delicious dish is one of 808 Tastiest Vegan Recipes, some of which I am sharing here for free.

Don’t miss the chance to get your hands on this one-of-a-kind cookbook at 50% off!

Ingredients

  • Up to 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 3 tbsp fresh Italian parsley
  • 5 lbs mushrooms, sliced (any kind, but preferably a mixture of cremini, Portobello, chantrelles and
  • shitake, etc.
  • salt and pepper to taste
  • 1 tbsp light miso

Preparation

In a large, non-stick skillet, heat 2 tbsp olive oil with the garlic. Cook and stir until the garlic becomes pale and gold in colour. Add the parsley and the mushrooms, along with a little more olive oil, if you wish.

Add salt and pepper to taste and stir fry the mushrooms until they are tender. Mix miso with a little water and add to the pan, stir over high heat until moisture is absorbed. Serve hot or at room temperature.

This recipe is one of 808 tastiest picks.

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