A mushroom recipe for those who hate mushrooms. Simple and delicious.

I’m not a mushroom fan however I know the vast benefits to them. Vitamin D source. They contain two high concentrations of powerful antioxidants are known to support keeping us young! These powerhouses, ergothioneine and glutathione, are also known to protect against Alzheimer’s and Parkinson’s diseases in a recent study conducted by Penn State University. They support your heart and your mind. Can assist in bone strength. And they support your energy levels. Now to get over that texture thing…

We moved! We downsized much of last year and decided to sell our house and move into the city. I’ll cover this in the future in a multiple post series but for now, we are settled and a local restaurant/adaptogenic coffee/tea joint in my neighborhood was teaming up with a local mushroom farmer to offer shares to pick up. I jumped at the chance. New year… I’m working on eating more mushrooms for my health. I venmo’d the farmer & last Saturday picked up my share of mushrooms. One pound to be exact. We had oysters, chestnut, lion’s mane… and others that I don’t know or remember. But here’s a pic of all of their glory!

I mean come on… they’re beautiful! Okay so my recipe is a loose version meaning add more or less spice. It’s a very flexible process. Let’s go!

Ingredients:
1 pound of mixed mushrooms, chopped fairly thin (think thinner – crispier)
1 tbl of a neutral oil, I used avocado
1-2 tbl of a spice blend you love – I used a fancy old bay inspired seafood spice blend
Pinch of salt
2 tsp of liquid smoke

Method:
Heat a good, thick pan – I used cast iron with the oil you prefer, over the flame to get it quite hot. CAREFULLY add your mushrooms avoiding spatter as much as possible. I cannot stress this enough. I add the seasoning mid way through cooking. And again, go heavier or lighter depending on your spice level you prefer. I’m normally very heavy handed. I cooked, for several minutes before stirring. Repeat until the mushrooms are cooked down a lot. I probably cooked them for 12 minutes or more. The edges get very crispy. Then add the liquid smoke. Cook for another 3-4 minutes. Then remove from heat and allow to cool in the pan. Now taste test and if they need more time, cook longer. I added these to pasta, to my salad… just snacked on them. So damn good! One word of advice, don’t store in a container, just put in a bowl and store without a lid. They soften a lot when a lid is placed on them. If you need to re-crunch them back up day 2 (yes I know re-crunch isn’t a word) add them to your air fryer at 350 for 4 minutes.

— Knead to Cook

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