Easy Sautéed Mushrooms

1

ABOUT THE RECIPE:

This is an excellent dish to serve to people new to vegan fare—it’s elegant enough for company, but easy enough for a weeknight dinner.

MAKES 2 TO 4 SERVINGS

2

INGREDIENTS:

1 tablespoon extra-virgin olive oil
1 bermuda onion, chopped
16 ounces cremini, Portobello, or white button mushrooms (or a combination), sliced
1 teaspoon dried basil
1 teaspoon tamari
Pinch of cayenne pepper
2 to 3 cups flavorful vegetable broth, plus more as needed
2 heaping tablespoons oat flour or whole wheat flour
Sea salt
Freshly ground pepper
8 ounces whole-grain noodles, cooked and drained, or 11⁄2 cups cooked brown rice or quinoa, kept hot
Chopped fresh parsley, for garnish

3

INSTRUCTIONS:

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms, basil, 1⁄2 teaspoon of the tamari, and the cayenne and cook, stirring occasionally, until the mushrooms are tender, about 8 minutes, adding a bit of broth as needed to prevent sticking.

Cook, stirring occasionally, until browned, about 8 minutes. Stir in 1 cup of the broth. Decrease the heat to medium-low, partially cover, and simmer, stirring occasionally, for 15 to 20 minutes, adding more broth as needed to keep the mixture very moist.

4

Put the flour in a small cup or bowl, whisk in 1⁄2 cup of the broth, and stir into the mushroom mixture. Cook, stirring constantly, until the liquid has thickened to form a thin gravy. Season with the remaining 1⁄2 teaspoon of tamari and salt and pepper to taste. Serve immediately over noodles, quinoa or rice, garnished with parsley if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

This is an excellent dish to serve to people new to vegan fare—it’s elegant enough for company, but easy enough for a weeknight dinner.

MAKES 2 TO 4 SERVINGS

2

INGREDIENTS:

1 tablespoon extra-virgin olive oil
1 bermuda onion, chopped
16 ounces cremini, Portobello, or white button mushrooms (or a combination), sliced
1 teaspoon dried basil
1 teaspoon tamari
Pinch of cayenne pepper
2 to 3 cups flavorful vegetable broth, plus more as needed
2 heaping tablespoons oat flour or whole wheat flour
Sea salt
Freshly ground pepper
8 ounces whole-grain noodles, cooked and drained, or 11⁄2 cups cooked brown rice or quinoa, kept hot
Chopped fresh parsley, for garnish

3

INSTRUCTIONS:

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms, basil, 1⁄2 teaspoon of the tamari, and the cayenne and cook, stirring occasionally, until the mushrooms are tender, about 8 minutes, adding a bit of broth as needed to prevent sticking.

Cook, stirring occasionally, until browned, about 8 minutes. Stir in 1 cup of the broth. Decrease the heat to medium-low, partially cover, and simmer, stirring occasionally, for 15 to 20 minutes, adding more broth as needed to keep the mixture very moist.

4

Put the flour in a small cup or bowl, whisk in 1⁄2 cup of the broth, and stir into the mushroom mixture. Cook, stirring constantly, until the liquid has thickened to form a thin gravy. Season with the remaining 1⁄2 teaspoon of tamari and salt and pepper to taste. Serve immediately over noodles, quinoa or rice, garnished with parsley if desired.

Easy Sautéed Mushrooms
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