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Mushroom Slayage

4/5/2017

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​I don’t just like mushrooms, I LOVE them! They are filling and absolutely wonderful for immune support, potassium and protein. I know that a lot of people don’t enjoy mushrooms but I secretly want you to! So, I have cooked them 3 different ways and I want you to try at least one of the recipes. Please? Okay! Thanks!!! Report back. 
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Not only are these dishes cost effective, but they also use some of the most inexpensive veggies on the planet – tomatoes, yellow onions and leafy greens! Therefore, I have you covered if you are broke, hungry AND vegan. Here are my mushrooms 3 ways!

Mushroom Risotto
In a skillet, add olive oil and yellow onions and sauté. Then, add in diced mushrooms and sun-dried tomatoes. Add in your spices. Once the sushi rice finishes, spoon it into the skillet with the mushroom and sun-dried tomato and mix it all together. You may need to add in a ½ cup of water. Eat with mixed greens or raw spinach for freshness.

Ingredients:
1 cup of Sushi Rice (cook as directed, softer rice - perfect consistency for risotto)
2 table spoons of Oilive Oil
½ of a Yellow Onion
1 cup of Sundried Tomatoes
5 Baby Bella Mushrooms
5 White Mushrooms

Spices:
Herbes de Provence, Basil, Salt, Pepper

Yields:
2 servings

Feel:
Satisfied and all warm inside
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​Mushroom Tacos
In a skillet, heat ½ cup of veggie stock and add in ½ of a yellow onion and sauté. Dice 2 portabella mushrooms lengthwise and add to the skillet. Stir and let cook for about 5 minutes. On a plate, assemble the tacos starting with spinach, mushrooms and then salsa on top.

Ingredients:
Veggie Stock
½ Yellow Onion
2 large Portabella Mushrooms
4 Soft Taco Tortillas
1 cup of chunky salsa (your choice)
Handful of Cherry Tomatoes
Handful of Spinach

Yields:
2 Servings

Feel:
The easy answer to Taco Tuesday at home. 
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Mushrooms Steaks

In a skillet, sauté onions and then add in 2 large portabella mushrooms. Season the mushrooms with seasonings of your choice. I like Cajun seasoning, salt and pepper. Let them cook for about 2 minutes on each side.

On a plate assemble your mixed greens and tomatoes and add a dressing of your choice. To get the recipe for the dressing that I made, click here.

Ingredients:
½ of a Yellow Onion
2 tablespoons of Olive oil
2 Portabella Mushrooms
2 handfuls of mixed greens
1 cup of Cherry Tomatoes
​1 piece of grilled wheat bread (optional)

Yields:
1 serving

Feel:
Gourmet but not heavy 
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