Mushrooms are a super food for the brain, Look in Asian specialty markets for these particular 'shrooms. This vegan & gluten-free spread is great on pizzas, in sandwiches or grilled bread.
Ingredients:
- ¾ pound chanterelle mushrooms, chopped coarsely
- 1 pound cremini mushrooms, chopped coarsely
- ½ pound maitake mushrooms (aka “hen of the woods”), chopped coarsely
- ¼ pound lobster mushrooms, chopped coarsely
- ¼ pound oyster mushrooms, chopped coarsely
- ½ teaspoon salt
- 1/3 teaspoon pepper
- 1 ½ tablespoon garlic, minced or pushed through a garlic press
- 2 teaspoon oregano, minced
- 1/3 cup olive oil
Steps/Methods:
Coarsely chop and cook each set of mushrooms separately on low-medium heat with 1 tablespoon of olive oil, each for about 5 minutes. After all the mushrooms are done cooking, set them aside.
Take a large (3-4 quart sauté pan) pan and add the garlic, oregano and a tablepsoon of olive oil. Let the mixture cook together for 1 minute, then add all of the mushrooms together and continue to cook for another 5 minutes on medium heat.
Enjoy as a side or add on top of a pizza or place on top of a piece of bruschetta with goat cheese for a wonderful appetizer!
Additional Tips:
- ¾ pound chanterelle mushrooms, chopped coarsely
- 1 pound cremini mushrooms, chopped coarsely
- ½ pound maitake mushrooms (aka “hen of the woods”), chopped coarsely
- ¼ pound lobster mushrooms, chopped coarsely
- ¼ pound oyster mushrooms, chopped coarsely
- ½ teaspoon salt
- 1/3 teaspoon pepper
- 1 ½ tablespoon garlic, minced or pushed through a garlic press
- 2 teaspoon oregano, minced
- 1/3 cup olive oil
