Servings: 2 Servings
Calories: 500kcal
Equipment
- big pot
Ingredients
- 10 oz sliced mushrooms of choice
- 2 tbsp turkey tail powder
- 4 minced cloves garlic
- 1 large diced red onion
- Few sprigs fresh thyme
- 2 chopped carrots
- 2 chopped celery stalks
- 2 tsp rosemary fresh or dried
- ¼ cup cashews
- Salt and pepper to taste
- Dash of olive oil
Instructions
- In a large pot, add olive oil and heat over medium-high heat.
- Add minced garlic and diced onion to the pot and sauté for 2-3 minutes until they become fragrant.
- Add sliced mushrooms, turkey tail powder, fresh thyme sprigs, chopped carrots, and celery to the pot. Sauté for another 5 minutes until the vegetables begin to soften.
- Add salt and pepper to taste, along with rosemary and cashews. Stir well to combine all ingredients.
- Reduce heat to medium-low and cover the pot with a lid. Allow the mixture to cook for 15-20 minutes, stirring occasionally, until the vegetables are cooked through and the flavors have melded together.
- Once done, remove from heat and serve hot as an appetizer or side dish.
Notes
• Use a sharp knife when slicing the mushrooms, as this will help to ensure they are evenly cooked.
• If you don’t have fresh mushrooms, you can substitute dried mushrooms. Just make sure to rehydrate them before adding them to the dish.
• For a vegetarian option, you can substitute vegetable broth for the chicken broth.
• You can adjust the herbs to your taste. Feel free to add more or less of any of the herbs to suit your preference.
• If you don’t have white wine, you can substitute dry sherry or vermouth.
• You can add other vegetables to the dish, such as bell peppers, carrots, or zucchini.
• For a spicier version, you can add a pinch of red pepper flakes.
Nutrition
Calories: 500kcal
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