An unexpected feast is the best start to the evening. Shane and I followed our usual grocery shopping routine and meandered around the market grabbing whatever looked appealing to cook for the next few dinners. I am one of the few who love brussel sprouts so I grabbed a heaping of those while Shane on his recent mushroom kick selected quite the variety of mushrooms.
Mushrooms are typically what I pick out of my food. I’ve never been a huge fan. Since Shane has been cooking with them he has convinced me to sample several of his recipe concoctions. He has turned me. Cooking mushrooms and caramelizing onions are Shane’s specialty. He is much more patient than I am so he is able to create the most perfect texture and derive the finest flavors.
After returning from the store, Shane and I unbagged our groceries with no specific recipe or dinner plan in mind. We combined forces and voila! A delicious surprise.
I suggest cooking the recipe below with rice or noodles for a more hearty meal.
Wild African Smoke (or preferred smokey flavor, smoked paprika, liquid smoke, etc.)<
Smoky Mushroom Vegetable Mash-up Recipe
- Steam brussel sprouts half way full water in bowl for 7 minutes.
- After the brussel sprouts are finished steaming, pour the bowl of brussel sprouts and water into a strainer and set aside.
- 1 Table spoon olive oil, sprinkle with salt and pepper.
- Cut up carrots, celery, onions and mushrooms.
- Pour 4-5 tablespoons of olive oil onto a pan and start stir frying carrots, onion, celery for fifteen minutes on low heat.
- Add shitake mushrooms, matsutake mushrooms, chanterelle mushrooms, sundried tomatoes, ¼ cup water, wild African smoke and mix and continue stir frying on low heat until tender (about fifteen to twenty minutes).
- Pour the stir-fried vegetables and brussel sprouts into a bowl and serve.