I’ve had a few requests for a quick post on how to cook mushrooms – so here you go!
I used portabello stuffing mushrooms (basically, medium sized bellas).
Your first option is pan-frying the ‘shrooms. What I really like to do with mushrooms is to fry them with a little bit of soy or tamari sauce (tamari is gluten-free). This is super easy and fast, and I like to add these pan-fried ‘shrooms to stir fries or other similar dishes.
To make ‘em, slice the mushrooms into four long pieces. Heat a pan to high, and when it gets hot, add a splash of oil. Once the oil is heated, add the mushrooms. After a minute, add a big splash of soy or tamari, and let it cook for about three more minutes (flipping once) until browned. See? Easy!
Your second option is to stuff the ‘shrooms with HUMMUS! This recipe is included in the Healthy Tipping Point book – almost all of my recipes in the book are super simple like this one because, well, I hate complicated recipes. The cool thing about this recipe is that it looks great and fancy but is oh-so-easy.
All you do is wash the mushrooms, remove the stem, scoop in some hummus (I used a spicy flavor for a little kick), and then bake at 375 degrees for 20 minutes. That’s it!
Time for mushrooms! Well, for the adults, anyway.
Henry continues to get more excited about solids. We’re doing three sit-down meals a day now.
For lunch, Henry had puffs, tofu, and pureed carrots, which ended up all over his chiny chin chin.