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