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

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Prep10 mins
Cook15 mins
Total25 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

  • 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.
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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"

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Prep10 mins
Cook15 mins
Total1 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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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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Vegan Buddha Bowl

Vegan Buddha Bowl

This, right here, is a bowl of feel-good-food.

100 % whole foods. Vegan. Dairy & gluten free. Packed full of flavor.

Winning.

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

 

Vegan Buddha Bowl

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Prep15 mins
Cook1 hr
Total1 hr 15 mins
Servings: 2

Ingredients 

  • 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

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.

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.
Tried this recipe?Mention or tag @ericajulson !

 

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