Ginger Fungi Stew

Posted on May 8, 2013

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This is without any doubt the most satisfying, soul quenching dish I’ve ever made. Mushroom hills forever.
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Sauté sliced mushrooms in oil and herbs until golden
1/4 cup local shiitake mushrooms
1/4 cup local oyster mushrooms
1 Tablespoon ev coconut oil
1/4 teaspoon cayenne pepper
1/4 teaspoon oregano
1/2 teaspoon spice blend of your choice

Add 1/4 cup Red Wine Vinegar and let simmer for a minute

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Add following ingredients and turn heat down to medium low, let simmer
1/4 cup shaved carrots
1/2 cup almond milk
1 T pickled ginger
1 T pickled ginger juice

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Turn heat off, add greens and let steam with lid on until desired form and then add your raw salt

2 cups greens
Real Salt

Peace and power,

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C☼rt

Sources:

Featured Image; Viscid Violet Cort (Cortinarius iodes) ; http://www.flickr.com/photos/zelcam/200230045/

1st Image; Shiitake Mushroom; http://www.herbalextractsplus.com/shiitake-mushroom.html

2nd Image; oyster bunch; http://jiangshan528.blogspot.com/2012/11/fruit-mushroom-by-using-mushroom-kits.html

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