Ingredients
1 cup of sliced mushrooms
1 teaspoon of olive oil
1 teaspoon diced shallot
1 teaspoon of tupelo honey
1 squeeze of fresh lemon
plucked little thyme leaves
a sprinkle of Himalayan pink salt
Preparation
Sauté mushroom in a little olive oil, add crushed thyme leaves, add a bit of tupelo honey, add a squeeze of lemon juice, add a dash of Himalayan Pink crystal salt. Add twice as much water, for instance if the vegetables are about 1 cup then add 2 cups of water. Simmer for a 5 minutes and ladle into warm soup bowls.
Posted 14 years ago at 11:46 am. Add a comment
Ingredients
1 C. sliced button mushrooms
Garlic minced through a press
2 Tbsp olive oil
juice from 1 lemon
Fresh thyme leaves
Preparation
Cook the lemon juice until it is reduced by about a fourth. Heat the oil in a pan. Add small button mushrooms, garlic and the reduced lemon juice. Do not stir. Allow to cook about two minutes, serve warm. Garnish with thyme leaves.
Posted 14 years ago at 11:44 am. Add a comment
Ingredients
1 C. mushrooms sliced
1 tsp olive oil
1 tsp diced shallot
1 tsp tupelo honey
squeeze of fresh lemon
plucked little thyme leaves
sprinkle of Himalayan pink salt
Preparation
These are the tastiest mushrooms I have eaten. Slice the mushrooms along the length. Heat olive oil in a sauté pan on the stove over medium heat. Add about a teaspoon of finely diced shallot, a teaspoon of honey, a squeeze of lemon, fresh thyme leaves, and stir quickly together. Add the mushrooms and lower the flame. Do not stir the mushrooms or they will sweat. Allow them to cook about 5 minutes and serve.
Posted 14 years ago at 11:36 am. Add a comment
