Iâ€™ve had a few requests for a quick post on how to cook mushrooms â€“ so here you go!
I used portabello stuffing mushrooms (basically, medium sized bellas).
Your first option is pan-frying the â€˜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 â€˜shrooms to stir fries or other similar dishes.
To make â€˜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 â€˜shrooms with HUMMUS! This recipe is included in the Healthy Tipping Point book â€“ 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. Thatâ€™s it!
Time for mushrooms! Well, for the adults, anyway.
Henry continues to get more excited about solids. Weâ€™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.