Directions:
Directions:
Directions:
Directions:
Directions:
Ingredients
Directions:
1. Heat medium stock pot over low/med heat with olive oil.
2. Sweat shallot, carrot and celery until translucent.
3. Add butter and mushrooms, turn heat up to medium and stir frequently until mushrooms are golden brown. Remove a few mushrooms and set aside to utilize later as garnish.
4. Add flour and cook to make roux. Cook until aroma is “nutty” and take care not to burn.
5. Add wine and deglaze pan.
6. Stir in stock and add thyme leaves (reserve a couple for garnish), bring to simmer.
7. Blend with stick blender in the pot while slowly adding heavy cream.
8. Taste and re-season if desired. Place in bowls and top with reserved mushrooms and thyme.
Ingredients
2 tbsp fat (we like 1 tbsp bacon grease and 1 tbsp unsalted butter; substitute with 2 tbsp butter or vegan butter if desired)
¼ cup yellow cooking onion, thinly sliced
¼ lb Italian oyster mushrooms, cut or pulled into ¼” wide strips
2 eggs (substitute vegan egg replacement if desired)
Splash of milk (omit if desired)
Salt and pepper to taste
⅓ cup shredded mozzarella (substitute vegan cheese replacement if desired)
½ cup fresh basil, chopped
1. Melt fat in small non-stick pan over low/medium heat. Add mushrooms and onions. Allow to carmelize slowly (the process takes about 20 minutes or so! Patience is a virtue). Season to taste with salt and pepper.
2. Whisk eggs and milk in a small mixing bowl until slightly airy.
3. Raise heat to medium/high, wait 15 seconds then add eggs. Move contents of pan quickly to allow eggs direct contact with the pan. Move pan around slowly, allowing the liquid egg to contact the hot surface. Take care not to burn the eggs! Drop heat down a touch if they’re getting dark.
4. Once eggs are set, sprinkle cheese and basil inside and fold egg disk in half. Lower heat and cook until interior is set and cheese is melted.
Ingredients
1 lb (450 g) oyster mushrooms, sliced thick
3 tbsp olive oil
3 cloves garlic, minced
Juice of 1 lemon
2 tsp ground cumin
2 tsp ground coriander
1 ½ tsp smoked paprika (or regular paprika)
1 tsp ground turmeric
½ tsp cinnamon
½ tsp cayenne pepper (optional, for heat)
Salt & black pepper to taste
For Serving: Warm pita or flatbread, fresh cucumber, tomato, red onion (sliced thin), fresh parsley or cilantro, pickled turnips or pickles (optional), tahini sauce, garlic sauce or yogurt sauce
Marinate the mushrooms
In a bowl, whisk together olive oil, garlic, lemon juice, and all the spices. Add sliced mushrooms, toss well, and let marinate for at least 20 minutes (up to 2 hours for deeper flavor).
Heat a large skillet or grill pan over medium-high heat. Sauté or grill mushrooms until browned and slightly crispy on the edges, about 7–10 minutes. (Don’t overcrowd the pan — cook in batches if needed)
Warm the pita bread
Layer mushrooms, fresh veggies, and pickles inside
Drizzle generously with tahini sauce or garlic yogurt sauce and sprinkle with parsley or cilantro.
Wrap tightly and enjoy hot!
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