Cooking With Healing Mushrooms: 150 Delicious Adaptogen-Rich Recipes that Boost Immunity, Reduce Inflammation and Promote Whole Body Health by Stepfanie Romine

Author:Stepfanie Romine [Romine, Stepfanie]
Language: eng
Format: epub
ISBN: 9781612438498
Publisher: Ulysses Press
Published: 2018-07-09T23:00:00+00:00

Immune

Oyster Mushroom Philly Cheesesteak Potatoes

These are definitely not traditional Philly cheesesteaks. First of all, there’s no bun—just a baked potato. And there are oyster mushrooms in place of beef (your cholesterol levels thank you for that!). But I did keep all those tender-crisp onions and peppers, then finished it off with smoky Gouda (if you don’t eat dairy or are watching your cholesterol, you can use the Follow Your Heart vegan version). This is another recipe for the mushroom skeptics out there.

Serves: 4 | Prep and cook time: 1 hour

1 tablespoon red miso paste

1 tablespoon Worcestershire sauce

1 teaspoon maple syrup

¼ teaspoon black pepper

1 tablespoon apple cider vinegar

1 pound oyster mushrooms, pulled into bite-size pieces

1 tablespoon safflower oil

1 medium yellow onion, thinly sliced

2 medium bell peppers, any color, thinly sliced

3 cloves garlic, minced

4 ounces smoked Gouda

4 russet potatoes, baked or steamed

1.In a medium bowl, combine the miso, Worcestershire, maple syrup, pepper, and vinegar. Add the oyster mushrooms and toss to combine. Let marinate for 15 minutes.

2.Place a large cast-iron skillet over medium-high heat. Add the oil, then add the onion and peppers. Cook, stirring often, for about 3 minutes, until they start to get some color.

3.Lower the heat to medium, then add the mushrooms, reserving any marinade. Cook for 10 minutes, stirring often, until the mushrooms and vegetables are tender and getting some nice brown color.

4.Add the garlic and the marinade. Cook for about 2 minutes, until the garlic is softened and no longer raw. Add the cheese, then cover and cook until melted.

5.Split open the potatoes, fluffing the flesh with a fork. Divide the mushroom mixture over the tops of the potatoes. Serve immediately.

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