Eringi mushrooms are a great alternative to meat. They have no flavor, but they fry well. For this recipe, I only used the stems and not the mushroom caps. You can use the whole mushroom, but I’ve found that the stem fries better than the caps. What I’ve been doing is removing the caps and using them for a different vegetarian recipe the next day.
6-8eringi mushroomsdiced ( I used the stems and not the caps)
2tablespoonsFrontier Co-op Taco Seasoning
2-3tablespoonsgrape seed oil
First, mise en place your ingredients
Next, place a medium-sized pan on medium heat. After about one minute, add the grape seed oil to the pan and swirl it around. It should coat the whole pan.
Add the mushrooms, turn the heat to low and coat the mushrooms with the oil.
Next, turn the heat to medium-high and sautee the mushrooms. Make sure to turn the mushrooms every thirty seconds until they are golden brown. Continue to stir the mushrooms every thirty seconds for five minutes.
Once the mushrooms are golden brown, turn the heat to low and add the seasoning and salt. Coat the mushrooms with the seasoning and salt.
Finally, turn the heat up high, add the lime juice and quickly stir the mushrooms for about ten seconds. Then, take them off of the heat.
Mise en place- prepping you ingredients in bowls before cooking
For a little over a month, I have been eating vegetarian meals for breakfast and dinner. I’m considering becoming a vegetarian, but I have to figure out how to make most dishes that I regularly eat vegetarian-friendly. It’s been a little difficult, but I like the challenge.
Recently, I made a spicy vegetarian chili. One of my favorite comfort foods is chili. Chili can be eaten by itself or put on a hot dog. I think it’s important to have a good chili recipe on hand, because it’s not very expensive to make and it can feed a lot of people. If I am honest, it has taken me a while to create a good chili recipe. I’ve made chili’s with little to no flavor,some were too spicy or they didn’t taste like other vegetarian chili’s I’ve had in the past.
When you try this recipe, please note how much spice I added. If you like your chili to be mild, cut back on the the cumin and cayenne pepper. If you like it really spicy, add more cumin and cayenne pepper. Make it your own and I hope you enjoy.