Paleo Wild Mushroom Sauté, A Vegan Side © 2013 . All rights reserved.

Paleo Wild Mushroom Sauté, A Vegan Side

This Paleo Wild Mushroom Saute recipe is made with portobello, shiitake and oyster mushrooms, garlic, white onion and parsley and is seasoned with lemon juice, sea salt, walnut oil and sherry wine. It’s based on the fact that Angel bought shiitake instead of white button mushrooms for a recipe I was making one night and since I had them, I was trying to think of something fresh and clean to make with them. I get tired of seeing such a delicate mushroom slapped into some Asian food and left as a side-line star. When they are fresh, and I must emphasize that this recipe calls for using fresh mushrooms, not dried or re-hydrated, they have a beautiful flavor that really deserves the spotlight. This recipe goes great with a burger or even salmon. Angel ate the whole thing before the entrée even came out!

Whose ready for a vacation??? I wish you could see me raising my hand reallllly high in the air and shouting “Me! Me! Pick Me!” …but you can’t, so I’ll move on. Anyway, first comes a new car (the tally now is my driver’s side window does not work (and is stuck ½” down, so great in FL rain!), I’m missing a door handle on the passenger side, the glove box is zip-tied to the dash, it has 4 leaks – each whose origin I could not tell, needs a new belt, new O2 sensor…I mean, that is just the stuff I know about!) and THEN we’ll work on a break. I am very excited to get something new though, I have had my good ol Mazda for 10 years now. I’ll share some pics on FB and Instagram once I get an upgrade! Enough of the side notes tho…on to the food!

Recipe: Paleo Wild Mushroom Sauté

Ingredients

  • 2 cups Baby Portobello Mushrooms
  • 1 ½ cups Shiitake Mushrooms
  • ½ cup Oyster Mushrooms
  • 8 Garlic cloves
  • 2 cups White Onion
  • ¼ cup fresh Parsley
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt
  • 1 tsp Black Pepper
  • 2 tsp Walnut Oil
  • Optional: ½ Tbsp Sherry Wine

Instructions

  1. First, clean the mushrooms. If they aren’t dirty, don’t worry about it. If they have a little debris, wipe them down with a clean paper towel. If they have a little stuck on debris, dampened a paper towel and wipe them down. If they are really dirty, quickly rinse them. DO NOT SOAK THEM. If you soak them, it can affect the flavor and the texture. So just don’t do it.
  2. Slice the mushrooms and onion into ¼” strips. Mince the garlic and parsley and set each separately aside.
  3. Heat the oil over medium-high heat (~7). Once hot, add the mushrooms, sea salt and coarse ground black pepper. Let it cook for about 2 minutes, stirring every now and again. Then add the white onion, garlic, lemon juice, and sherry wine (we use this and recommend it for flavor, but you don’t have to if you don’t have any). Stir to incorporate and cook, uncovered, until the onions are soft to the touch, a little tan, and slightly crunchy to the taste…or at least that is the way I like them! Add the parsley, stirring it in for about 30 seconds to a minute, then remove from the heat and toss with the walnut oil.
  4. Garnish with parsley and serve!
  5. This recipe is Vegan!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Looking for a delicious entrée to go with? Try our Signature Paleo Effect Burger (coming soon, see our book!) or Paleo Lemon Dill Salmon!

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