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Sautéed Mushrooms

Mushrooms

Mushrooms and I have enjoyed a whirlwind love affair that has simmered down into a warm fuzzy appreciation. As a kid I would not touch a mushroom for money and the idea of consuming a fungus on purpose completely grossed me out. Times have changed and it was a creamy mushroom pasta that first helped me leave my childhood mushroom hating foolishness in the past, mushroom pizza’s inspired the first flickers of a crush and it was perfectly sautéed mushrooms over a steak that finally ignited my obsession.

 

Now I eat mushrooms pretty much every day, mainly the humble brown cremini. I like them all different ways in soups, as side dishes and in sauces. You will never see me pass up an opportunity up to peruse the mushroom stand at the farmers market. Foraging for my own mushrooms is a dream that I hope to pursue as soon as I find a willing guide, but for now I must be content just to enjoy cooking, eating and sharing the shroomy love.

 

I eat mushrooms because, they taste awesome, but they are also super nutritious! Not only are mushrooms powerful antioxidants they are loaded with selenium, folate and vitamin D. Mushrooms are the perfect assistant to our bodies way of repairing itself: nourishing our cells, DNA and liver. Depending on the variety, certain mushrooms are recognized for powerful medicinal properties, but like anything with the power to heal, mushrooms also have the power to hurt: so never eat a mushroom you are not sure is safe. That said, fall is a great time to dive into the land of cultivated and wild mushrooms and this easy recipe will be an elegant side dish for your holiday meal. We served these delicious sautéed mushrooms with our Revivalist Kitchen Harvest Dinner. Read all about that lovely meal here!

Ingredients

2 pounds assorted mushrooms of your choice: I used 1.5 lbs of cremini, bunashimeji also know as brown beech and king oyster mushrooms

6 Tablespoons butter

1 tsp sea salt

Chopped parsley or chives for garnish

Octavia Klein Photography

 

Wipe the cremini mushrooms off with a damp towel and trim the stems. Cut the base off the bunch of bunashimejis to free them from the clump they are usually sold in and trim the bottom cut end of the king oysters. Cut the cremini’s into even sized wedges, depending on the size quarters or sixths usually works for me. Rough chop the bunashimejis and slice the king oysters.

 

Warm a large saute pan over medium high heat. When hot, add the cremini mushrooms first, then the butter & salt and allow to cook, stirring occasionally. To get a nice brown crust on the mushrooms they need to be cooked in one layer in a pan large enough so they are not over crowded. Mushrooms contain a lot of moisture and you want to let the moisture be released and evaporate. Once the creminis have began to color add the other mushrooms and sauté until brown, about 5-8 minutes. Top with herbs to serve.

 

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

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Mmmm Chicken Soup

Mmmm Chicken Soup

Erin’s mmm-Chicken Soup

Erins’ Mmm-Chicken Soup

Octavia Klein PhotographyOne of my favorite things about being on the broth train is how easy it can be to make an awesome meal, like Erin’s mmm-Chicken Soup! I admit prepping the broth can be a bit time consuming, but once you find a method that allows you a constant supply of broth, meals are deliciously streamlined. ANYONE CAN EAT THIS SOUP AS OFTEN AS THEY LIKE EVERY DAY. Maybe I spice it up a little with some cayenne, avocado, fresh herbs or add even bolder flavors like fish sauce, coconut aminos & ginger.

 

I just can not get enough chicken soup. Here is my basic, make you say “mmmmmchickenmmmm” just can’t get enough of Erin’s Chicken Soup. This soup, is loaded with tons of Real Salt, which makes it mineral rich and flavorful. I enjoy mine with a probiotic beverage like blueberry water kefir soda on the side–this is my idea of a good time. I know that this soup tastes especially awesome after a sweaty workout or for those avoiding sugar.

BFF diet free resource library

You can substitute all kinds of greens in this soup: bok-choy, kale, swiss chard, mustard greens…. HOWEVER, my go to is plain old green cabbage. This soup will give you a very new appreciation of the tasty satisfying sweetness I love about green cabbage. Plus cabbage is cheap. It can last in your fridge for days upon days (even unwrapped with a big chunk cut out of it as I can be known to do) and like the other veggies I put in: mushrooms, carrots & onion, cabbage is loaded with vitamins. This soup is gonna make you say– mmmChicken with joy, because it tastes as good as you get to feel when you eat it. Broth it up, my dears, broth it up.

Octavia Klein Photography
Erin’s Mmm-Chicken Soup

2 C Cooked Chicken, pulled or chopped
*I mainly make this soup conveniently using the meat leftover from broth making or I roast up a few well salted chicken thighs with a little Fat at 425 for 25 minutes. To me, roasting the chicken on the side, pulling the meat and adding the meat to the soup at the end has the best flavor, plus I snack on the crispy skin and use the bones in another batch of broth. Another option is to cook the raw chopped chicken directly in the broth with the soup, if you had some chicken breasts to use up this method could be ideal.

2 C Mushrooms, wiped with a damp cloth, quartered or sliced raw
3 Carrots, peeled & sliced
3 Celery Stalks, rinsed, trimmed and sliced
1 Yellow Onion, chopped
1/4 Green Cabbage, chopped or green of choice
3 Bay Leaves (I’m obsessed and love love love the flavor of bay leaves, aka laurel)
2 Qts Chicken Bone Broth
Real Salt to Taste
3 T Cooking Fat of Choice ( I use what I got and if I have duck fat I use that for sure)

Revivalist Kitchen Paleo Recipe Booklet

Heat a sturdy pot over medium high flame then add fat to melt followed by the mushrooms. As my husband like to say, I fry ‘em up till they are golden brown. It takes around 8 minutes or so for the mushrooms to be cooked to my liking so I usually prep my other veggies at this time. If needed add more fat to the pan, enough to lightly coat the bottom along with the vegetables and add the onion and cook for 2 minutes until the onion softens.

Next add the carrots and celery and toss with the onions and mushrooms and cook for 2 minutes, this is when I usually cut the cabbage. To the pot add the bay leaves, Real Salt & the chicken broth and bring up to simmer and cook around 5 minutes or until the veggies are beginning to soften. I finish the soup by adding the cabbage and cooked chicken and taste for seasoning. Once the cabbage is cooked you have soup for your bowl, soup to share, and soup for later.

Octavia Klein Photography

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

 Revivalist Kitchen Paleo Recipe Booklet

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