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!
This delicious dish is one of 928 Tastiest Vegan Recipes, some of which I am sharing here for free.
5 lbs mushrooms, sliced (any kind, but preferably a mixture of cremini, Portobello, chantrelles and
salt and pepper to taste
1 tbsp light miso
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 928 tastiest picks.
About The Author
We are a team of nutritional experts and vegan activists, who work 24/7 to bring you accurate, well-researched information that will empower you to make the right choices. Whether you are looking for in-depth nutritional advice, latest stories, or a mouthwatering recipe - this is the place!
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.