Pan Sautéed Mushrooms

Pan Sauteed Mushrooms

Soooo…. I am on a hardcore mushroom kick.

Literally any time there is a menu item with mushrooms in it, I order it. Hands down. I just can’t get enough!

Clearly, the next logical step was to create an easy mushroom recipe I could whip up at home any time a craving hit.

A carton of sliced button mushrooms, browned shallots, a pat of rich salty butter, fresh parsley, and hit of white wine = a pan full of delectable earthy goodness.

So simple. But so good.

This recipe takes just a few minutes to whip up. Perfect for a weeknight.

The mushrooms pair perfectly with Classic Roasted Chicken or other simple sides like roasted broccolini, mashed potatoes, or simple side salad.

P.S. – Think you don’t like mushrooms?

You might want to think again.

The secret to perfectly golden (not rubbery) mushrooms is to RESIST MOVING THEM early on in the cooking process.

Let them sit for a few minutes in the pan, undisturbed, so they can form a beautiful golden crust.

That’s the key.

And if you accidentally stir too soon, don’t freak out. Just let them sit for awhile in their new positions until they brown on that side. It should take less time than before, since some of the water from the mushrooms will have evaporated already.

Pan Sauteed Mushrooms Overhead Shot

Mmmmmm. How good do those look??

Try the recipe yourself!

 

Pan Sautéed Mushrooms
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 lb sliced white button mushrooms
  • fresh ground salt & pepper
  • 2 tablespoons salted butter pasture raised preferred
  • 2 medium shallots, minced
  • 1/3 cup dry white wine
  • 1/3 cup minced curly parsley
Instructions
  1. In a large skillet, heat the olive oil over medium-high heat until shimmery. Add the shallots to the pan & cook for a few minutes, stirring occasionally, until the shallots start to soften.
  2. Add the butter & mushrooms to the pan. Stir to melt the butter & coat the mushrooms, and shake the pan lightly to distribute the mushrooms into an even layer.
  3. Season the mushrooms with a few cracks of freshly ground salt & pepper. Let the mushrooms cook, without stirring, for about 5 minutes, until the liquid releases from the mushrooms and cooks off, and they start to get nice and golden brown.
  4. Stir, and continue to cook for a few more minutes until the mushrooms are beautifully golden brown all over.
  5. Add the white wine to the pan and stir to deglaze and bring up any yummy brown bits attached to the bottom. Add the fresh parsley, stir, and cook for a minute or so until the liquid has reduced to a sauce that just lightly glazes the mushrooms.
  6. Taste & season with more salt and pepper as needed, then serve.

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Classic Roasted Chicken

Classic Roasted Chicken

Every home cook should have their arsenal of classics.

Simple no-fail recipes they can whip up on a whim.

This recipe is one of those classics.

A simple chicken, seasoned with nothing more than salt & pepper, roasted on high heat for an hour to create the most glorious crispy skin.

Mmmm mmmmm mmmmmm.

You know what I really love about this recipe? It takes almost no effort (just pop it in the oven and wait!), but it tastes like you slaved away for hours!

Once you master this simple technique, you’l never pick up a store-bought rotisserie chicken again.

Goodbye gloopy soggy chicken, hello tender juicy meat with salty crispy crunchy skin. 😀

Have fun fighting over your favorite parts of the chicken!

Serve with a simple baked potato and side salad and you’ve got yourself a meal.

Classic Roasted Chicken with Salt and Pepper

Classic Roasted Chicken
Prep Time
5 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
 
Servings: 4
Ingredients
  • 2-3 pound fryer chicken
  • several tablespoons olive oil or butter don't use butter if dairy or lecithin free, use safflower oil for low amines and low salicylates
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Remove any giblets from the inside of your chicken and pat the outside of the chicken dry with paper towels.
  3. Rub the entire surface of the chicken with olive oil or butter, and then sprinkle generously with kosher salt & pepper. Make sure you get the seasoning on all parts of the chicken, especially the thighs & wings!
  4. Place the chicken on a rack in a roasting pan (this will get you the crispiest skin since the air can circulate around the whole chicken) or in a large baking dish. 

  5. Roast in the oven for 1 hour, until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden and crisp. 

  6. Remove the chicken from the oven and let rest for 10 to 15 minutes to let the juices redistribute throughout the meat before slicing and serving.

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Homemade Fruit & Nut “KIND Bars”

Homemade Fruit & Nut Bars

Okay, let’s get this out of the way first:

I LOVE KIND BARS!

Like, I’m kind of obsessed.

They’re delicious, convenient, and made with whole foods. Plus, I love how the KIND company does all sorts of amazing things, like donating $10,000 every month to a Kind Cause.

But as much as I love them, KIND bars absolutely kill my bank account.

Especially since I have a habit of buying Every. Single. Flavor.

So, in an effort to save a little cash, I decided to make my own 😀

I went with a simple fruit & nut combination.

Loads of nuts & seeds (I even splurged on macadamia nuts!) + sweet-tart cranberries & raisins.

Puffed millet cereal acts as a binder & adds a lightness to the bars, and a dash of vanilla extract bumps up the flavor.

To make these bars, I had to buy something I’ve never used before: Brown Rice Syrup.

It’s a great binder – super sticky to hold the components together, but firms up nicely after baking / when cooled in the refrigerator so your bars don’t separate into a gooey mess later on.

So, what is brown rice syrup?

It’s a syrup made by enzymatically breaking down the starch in brown rice.

This produces a 100% glucose syrup that is roughly half as sweet as sugar.

This might sound great at first, since brown rice syrup contains no fructose (which can be tough on the liver in large doses), but it is still a highly refined food & is basically a hit of simple carbohydrates, so I recommend using it in moderation.

In this recipe, 1/2 cup of brown rice syrup is split amongst 24 bars, so each bar contains just 1 teaspoon of sweetener. This is a totally reasonable amount, akin to what you might swirl into a cup of hot tea, or drizzle on fresh Greek yogurt and berries.

So yes, these homemade bars count as “moderate use”. Yipee!

In case you’re curious, The American Heart Association recommends that women consume no more than 6 teaspoons of added sugars per day, and men no more than 9 teaspoons for optimal health.

Most of these added sugars come from processed packaged foods, so….

Take home message: Focus on whole foods & cook at home!

 

Homemade Fruit & Nut Bars in Tray

Anyways, long story short, you should probably make these.

You’ll save $$ & have a gigantic batch of 24 bars to last you all month!

Homemade Fruit & Nut "KIND Bars"
Prep Time
10 mins
Cook Time
15 mins
Total Time
1 hr 15 mins
 
Servings: 24 bars
Ingredients
  • 1 ½ cups raw almonds, one half whole, one half roughly chopped
  • ¾ cup raw walnuts, one half whole, one half roughly chopped
  • ¾ cup raw macadamia nuts
  • ¾ cup roasted and salted pepitas
  • ¼ cup + 2 tablespoons roasted and salted sunflower seeds
  • 3 tablespoons hemp hearts
  • ¾ cup puffed millet
  • 1 cup + 2 tablespoons dried cranberries
  • ¼ cup + 2 tablespoons seedless raisins
  • ½ cup brown rice syrup
  • 1 ½ teaspoons vanilla extract
Plus:
  • 18x13 inch baking sheet
  • Parchment paper
  • Oil for greasing I used refined coconut oil
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Line a bakers half sheet (18 x 13 inch rimmed baking sheewith parchment paper, then lightly grease it with an oil of your choice. Set aside while you assemble the nut mixture.
  2. In a large bowl, mix together the almonds, walnuts, macadamia nuts, pepitas, sunflower seeds, hemp hearts, millet, cranberries, and raisins. When evenly mixed, add in the brown rice syrup & vanilla and mix with your hands until well combined. If you don’t want the mixture to stick to your hands, lightly grease them with oil before mixing.
  3. When the mixture is uniform, transfer to your prepped baking sheet & spread evenly, using your hands to press the fruit and nut mixture into an even layer.
  4. Place in the oven & bake for roughly 15 minutes, or until the syrup is just golden. Cooking it longer will impart a caramelized flavor & the bars may become brittle. Experiment with cooking times to see what works best in your oven.
  5. Remove the tray from the oven & let cool on a cooling rack or on top of the stove (to encourage air circulation underneath the pan). When cool to the touch (roughly 30-40 minutes later), transfer the tray to the fridge to cool for another 20 minutes.
  6. Remove the tray from the refrigerator & lift the parchment paper with the fruit & nut bars out of the baking sheet and onto a large cutting board. Use a knife to cut the bars into your desired size and shape, then wrap individually in parchment paper or plastic wrap to prevent sticking. Store in the fridge and enjoy all week!

 

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