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.
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