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.

928 tastiest vegan recipes


This recipe is one of 808 tastiest picks.


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