Shiitake sage recipe by Almila Kakinc on @thouswellblog

This shiitake and sage recipe will pepper the palate of both vegetarians and meat-eaters alike with umami and warm winter flavors. The delicacy of sautéed shiitake mushrooms are wed with a teasing sweetness of coconut oil and smoky aroma of toasted sage. When lain on a bed of cauliflower purée or greens massaged with fruity olive oil, these mushrooms taste as indulgent as a plate of scallops but are incredibly easy and foolproof to put together. Almila

Shiitake sage recipe by Almila Kakinc on @thouswellblog

Sautéed Shiitake with Toasted Sage
  1. 1/2 tablespoon of coconut oil
  2. 6 shiitake mushrooms, cleaned gently with stems removed
  3. 3 leaves of dried sage, crushed
  4. Sea salt, to taste
  1. Bring your coconut oil to medium heat as you clean your mushrooms and remove the stems
  2. Slice the mushrooms into 1-inch slices and toss them into the pan
  3. As you toss the mushrooms, sprinkle them with sage and sea salt
  4. Remove from heat after five minutes or once the mushrooms have softened
  5. Serve warm over cauliflower purée, roasted root vegetables, or a bed of greens.
Thou Swell https://thouswell.com/

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  1. This looks amazing! I’m still getting into mushrooms, I’ve never been a fan, but this recipe will be a good one to add to my roundup!

    Posted 12.11.15 Reply

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