Chef’s Mushroom Saute

Because of their earthy flavor and robust texture, mushrooms have been used instead of meat in plant-based cuisine for many years. In this recipe, the exotic mushroom mix is celebrated with each edible fungus adding a unique flavor and texture to the dish. Only Plant Based! Garlic Mayo elevates the earthiness of the mushrooms to a sublime level. This easy to make and versatile dish is excellent as an appetizer, side dish or pastry filling.

Chef’s Mushroom Saute

Serves 4

1 tablespoon extra virgin olive oil 

¼ cup red onion, minced

8 ounces exotic mushroom mix, slice large mushrooms in half

1 ½ tablespoons coco aminos or tamari

1 ½ tablespoons Fini balsamic vinegar

¼ black pepper, fresh ground

2 tablespoons Only Plant Based! Garlic Mayo

1 ½ tablespoons of flat leaf parsley, minced

In a large saucepan, heat oil on medium heat, then add mushrooms. Cover and simmer for 4 minutes. Add coco aminos, balsamic vinegar and black pepper.  Cover and simmer for another 4 to 5 minutes.  Add Mayo and parsley, serve while hot.   

Recipe by Chef George Vutetakis

Mushrooms in the pan