Ingredients
5
Time
15m
Serves
4
Recipe by Carley Nadine
Ingredients
5
Time
15m
Serves
4
Vegan
Side
8 oz
Cremini Mushrooms
3 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Balsamic Vinegar
1 Tbsp
Soy Sauce
2
Garlic Cloves
1
Rule #1 don’t wash your mushrooms. Once you wash them it will be very hard to fry them which creates too much moisture. This will result in a soggy mushroom, which you don’t want. A quick rinse is ok, but never soak them. You can get a mushroom brush or a wet cloth and just give them a wipe.
2
Start by removing the cap from the stalk, using your fingers break apart the cap into 3 or 4 pieces. You can either use the stalk in something else like a soup, compost them or cut them up and add them into this dish. Whatever you prefer.
3
Heat olive oil in a skillet to medium-high heat. The oil should be sizzling hot. Put the mushrooms in the hot pan cap side down and don't touch them. After 6 minutes flip the mushrooms over and cook for another 3 mins.
4
Add garlic and cook for another 1-2 min.
5
Add soy sauce and balsamic and stir until the liquid reduces to a glazy consistency that coats the mushroom then remove from heat.
6
Allow them to cool and add to salads, bowls or soups
7
Substitutions: For a GF version use tamari, a gluten free soy sauce or coconut aminos. Don’t like balsamic? Just omit.Can’t have garlic just omit
Carley is a Toronto based Holistic Nutritionist and Wellness Consultant. She believes that health involves SO much more than just nutritious food and supplements-such as mindfulness, mindset, connection with nature and community. She believes deeply in educating and empowering people — especially women — to take their health and well-being into their own hands. So that they can live a happy, balanced and abundant life.
