We offer you an organic and vegan side dish that can be used to compliment any of the dinners you may prepare during this wintery season.
How It's Made
4 large Portobello mushrooms
8 tbsps olive oil
1 onion(s), chopped
1 large Portobello mushrooms, finely chopped
¼ inch fresh ginger
1 garlic clove(s), minced
½ cup Walnuts
½ cup Brazil Nuts
2 tbsps water
2 tbsps maple syrup
1 tbsp wheat-free tamari sauce
sea salt and pepper to taste
Preheat the oven to 400F.
Remove the mushroom's stem and place them upside down on a baking sheet (gill upwards). Sprinkle 1 tbsp of oil and a pinch salt on each mushroom. Cook in the oven for 10 minutes.
Heat olive oil in a sauce pan. Add the onion and fry until they are transparent.
Add the chopped mushroom and ginger root and continue to fry until dark.
Add the chopped garlic, walnuts and Brazil nuts and continue to fry for few minutes until it's caramelized.
Add the water, maple and tamari, salt and pepper to taste. Fry until you get a sticky consistency.
Compact the topping onto the gill of each mushroom to make a nice pile.
Place the topped mushrooms into the oven for 5-10 min until they become a deep golden brown color. Garnish with coriander leaves and a squirt of lemon... and voilà!
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!