Pan cooked mushrooms

From The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day

Cookbook

Author(s): Martha Rose Shulman

Page 11

Cuisine: North American

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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Kestrel

1 year ago

★ ★ ★ ★ ★ 5/5

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I had some Ontario oyster mushrooms to use, so I made this saute to use in a lunch bowl. I used thyme and rosemary from my garden for the herbs as well as my own garlic. I didn’t have wine so I subbed some of my own chicken stock. When all was cooked I used one of my sister's eggs on top shakshuka style. This went over some local barley. Absolutely delicious topped with some extra salt and tomato powder. Will make again.

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