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Tastes Like Chicken: Dry Style Mushrooms

Posted May 22 2009 11:44pm

A new year, a new set of goals; just one of mine is to eat more vegetables.

I'd like to think that I'm in a constant state of evaluation, looking at my life and seeing what needs change, but I'm also just like the majority of people this time of year and the new year has motivated me to reevaluate and resolve, again, to do things differently, to live a better life, to reach my goals throughout 2009. I have a mental list (though I should write these things down, and plan on doing so for my next post) of the things I'd like to achieve, but this small goal -- eating more vegetables (and in this case, fungi) -- got a kick start this morning with some hearty mushrooms.

I already eat more vegetables than your average American, but I'd like veggies to play more of the leading role on my plate, and act less like just a side dish. I'm not turning vegetarian or vegan, I'd just like to eat less meat: for health and environmental reasons. So making mushrooms with this technique, mimicking the texture of chicken is a great recipe to get that goal started.

The first photo on this post if of a mixture of raw mushrooms, the second photo was taken after they were cooked and just above, a mushroom scramble or sorts. Mushrooms have a lot of water in them, and when cooked with this technique (adapted by Mark Bittman's How to Cook Everything Vegetarian) become, in a good way, more chewy.

Mushrooms Dry Style (gluten-free, dairy-free, vegan)

4 oz mixed mushrooms (mine were mini potabella, porchini and button)
2 tablespoons of olive oil
1 teaspoon salt
1 teaspoon pepper

In a pan with a tight-fitting lid on medium-high heat, add the oil, the mushrooms, and the salt and pepper. Mix slightly, turn to medium low heat and cover with the lid and let cook for 6-7 minutes. Then, take off the lid, stir again and put back to medium high heat and cook for another 3 minutes undisturbed until the water has evaporated. Cook for another five minutes, stirring occasionally until they get crispy brown.

Serve on their own, in a salad, in an omelet, or whichever way you please.


Doesn't Henry look like he's wincing in this photo?

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