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.
Mmmmmm. How good do those look??
Try the recipe yourself!
Pan Sautéed Mushrooms
- 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
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.
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.
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.
Stir, and continue to cook for a few more minutes until the mushrooms are beautifully golden brown all over.
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.
Taste & season with more salt and pepper as needed, then serve.
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
- 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
Preheat the oven to 450 degrees Fahrenheit.
Remove any giblets from the inside of your chicken and pat the outside of the chicken dry with paper towels.
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!
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.
Roast in the oven for 1 hour, until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden and crisp.
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.
This, right here, is a bowl of feel-good-food.
100 % whole foods. Vegan. Dairy & gluten free. Packed full of flavor.
In case you haven’t tried one of these amazing concoctions yet, they’re lovingly known in the foodie world as Buddha Bowls.
Buddha bowls are usually composed of the following:
- a base of whole grains
- roasted sweet potatoes and/or other tasty veggies
- some type of greens
- a delicious creamy dressing
The beauty of Buddha Bowls is their endless customization.
You can use whatever grain you love – quinoa, brown rice, barley, wheat berries, wild rice, millet…. seriously, anything!
Then you get to choose your absolute favorite hearty veggies and prepare them in your favorite way possible.
Load all these yummy components into a bowl and top with a delicious creamy dressing (often tofu or tahini based), and you have yourself a Buddha Bowl.
My vegan version of a Buddha Bowl is pretty freaking awesome.
It has sweet and savory notes from the roasted sweet potatoes and earthy mushrooms, a pop of garlic from the sautéed greens, and amazing herb-y freshness from the tofu dressing.
This meal-in-a-bowl is as satisfying as it is nourishing.
And as intimidating as they might look, Buddha Bowls are actually pretty easy to prepare.
There are a lot of steps to preparing the individual components, but once they’re done, you literally just throw everything into a bowl.
Plus, since you make all the components separately, you have awesome leftovers for later in the week.
You can add the sweet potatoes to salads, top the greens with fried eggs in the morning, and use that creamy dressing on wraps and pitas.
Yay for re-purposed ingredients!
Hope you enjoy this delicious recipe 😀
Vegan Buddha Bowl
- 1 cup uncooked quinoa
- 2 cups water
- 1 lb frozen greens kale, spinach, collard, chard, or a blend
- 11 cloves garlic, peeled and thinly sliced 1 clove set aside
- 8 oz sliced white button mushrooms
- 2 small sweet potatoes, peeled & diced into ½ inch cubes
- 1/3 cup olive oil, divided
- kosher salt
- ground black pepper
- 8 oz silken tofu
- ¾ cup tightly packed mixed fresh herbs I used a blend of basil, parsley, & chives
- juice of 1 lemon, divided
- 2 teaspoons white wine vinegar
Prepare the quinoa:
Heat a light drizzle of olive oil in a medium saucepan over medium heat. Add the quinoa and sauté, stirring frequently, until toasted and slightly golden brown. About 5 minutes. Add the 2c water to the pan & bring to a boil. Cover, reduce the heat to low, and cook at a gentle simmer for about 15 minutes, until the quinoa is tender with little spirals visible on the grains, and the water is absorbed. Turn off the heat & let sit, covered, for 5 minutes. Remove the lid & fluff with a fork. Set the quinoa aside.
Prepare the Sweet Potatoes:
When the oven is preheated, spread the diced sweet potatoes on a rimmed baking sheet and drizzle with olive oil. Season well with kosher salt & ground black pepper, and toss to coat evenly. Roast in the oven for 15 minutes, until golden and tender. Remove from the oven and set aside.
Prepare the Greens:
Meanwhile, heat 3 tablespoons of oil in a large nonstick skillet over medium-heat. Add the 10 cloves of garlic (reserving 1 clove for the dressing), and cook, stirring frequently, until tender, about 5 minutes. Adjust the heat as needed to make sure the garlic does not burn, or else it will become extremely bitter. When the garlic is tender, increase the heat to medium and add the frozen greens. Sauté, stirring frequently, until cooked through, about 10 more minutes. Transfer the greens to a separate bowl & season with salt & the juice of ½ lemon. Wipe out the skillet with a dry paper towel and return to the stove.
Prepare the Mushrooms:
In the same pan that you cooked the greens, add another two tablespoons of oil and return to medium-high heat. When the oil is shimmering, add the mushrooms & sauté, stirring only occasionally, until nicely golden brown on both sides, about 15 minutes. Season with salt & pepper, remove from pan, & set aside.
Prepare the Sauce:
Add the tofu, fresh herbs, juice of ½ lemon, 1 clove of garlic, and white wine vinegar to a mini food processor or blender. Blend until smooth, adding more water as needed to reach a creamy texture. Season with salt & pepper to taste.
Assemble your Buddha Bowl:
When all the components are ready, it’s time to assemble your Buddha Bowl! Start with a base of quinoa in each serving bowl. Top with sautéed greens, mushrooms, and sweet potatoes, and top with a liberal dollop of creamy herbed dressing.