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Simply Sautéed Mushrooms

Simply Sautéed Mushrooms with Garlic

8 oz button mushrooms

avocado oil

salt

pepper

2-3 garlic cloves (you can scale back to just one if you aren’t a garlic lover like me. I use 3.)

Wipe your mushrooms with a damp paper towel to remove any dirt that may still be on them. I prefer buying whole mushrooms because it is impossible to clean the already sliced ones properly.

Slice your mushrooms thinly while your pan heats up to medium high. Mushrooms have a ton of liquid and we want to pull that out of them in order to achieve a golden brown and delicious result.

Pour about a tablespoon of avocado oil in the pan and swirl to coat.

Drop the mushrooms in, trying not to overcrowd your pan. Cook on medium high, stirring every so often until the mushrooms release their liquid and start to brown. If the pan becomes too dry, add a splash more oil.

In the meantime, you can mince your garlic.

Turn the heat down to low and add your salt, pepper, and minced garlic. Stir frequently. You want your garlic to become a little golden but not burn. If I’m using my cast iron pan, I will even turn it off when I add the garlic because the pan retains heat so well.

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Chicken with Mushroom Sauce

As a kid, I hated mushrooms. Sure, it was a texture thing, but they also just looked gross to me. They weren’t a pretty colorful veggie like carrots or bell peppers. They were dull and dirt covered. Anyway, mushrooms and me were never pals until switched to a vegan diet my Freshman year of college. I was hit quite quickly with the realization that the majority of vegan menu options had mushrooms…bummer. Lots of mushroom sandwiches and pastas. So, it was then that I decided to give mushrooms another chance. The verdict: I am so happy that I did because now I love ’em! Moral of the story: some things/ people deserve a second chance.