This guest post comes from the kitchen of Joshua Weissman, the 18-year-old author of The Slim Palate Paleo Cookbook, which is now available online and in bookstores. Joshua’s blog, Slim Palate, grew from his incredible 100-pound weight-loss story and a desire to connect with real food, local farms, better health, and others sharing those interests. It also features some of the most stunning photography I’ve ever seen and, of course, delicious Paleo recipes! I am super excited to be sharing one of those with you today!
I’m so excited to be posting for The Paleo Mom today. Since she always has the most nutrient dense recipes I sort of had this thought in my mind of something wild. More specifically mushrooms. I’m actually pretty sure that mushrooms aren’t vegetables but are actually a fungus. Since that thought isn’t the most pleasant of food related things we can just ignore that part and enjoy their incredibly delicious flavor and texture. We can just pretend that they are vegetables.
Come to think of it since the release of my cookbook The Slim Palate Paleo Cookbook I kind of wish I had more recipes with mushrooms in it. Not only are they versatile but they also add a pungent and powerful addition of flavor to just about any dish. Especially when they are properly cooked. Believe it or not you can, and should slightly brown your mushrooms when cooking them. That’s right just a light browning around the edges creates an extra layer of umami packed flavor around the mushrooms. At the same time it brings out their sweetness and creates a nice mellow mushroom taste.
I think mushrooms are slightly under-utilized as a side dish. They make a really dense a satisfying accompaniment to a meal. In fact my mom loves a steak with this specific mushroom sauté. It’s flavor profile compliments the stout and strong taste of grass-fed beef beautifully. Usually I will make this recipe, a grilled t-bone and my roasted garlic cauliflower puree. It’s certainly a nice way to end a night so I understand why my mom loves it so much. Just don’t forget to brown your mushrooms to get that extra level of flavor.
- 2 whole fresh maitake or hen-of-the-wood mushrooms chopped
- 5 ounces shiitake mushrooms sliced ¼ inch thick
- 5 ounces button mushrooms sliced ¼ inch thick
- 3 shallots thinly sliced
- 2 cloves of garlic thinly sliced
- 2 tablespoons of butter or ghee
- Salt and pepper to taste
- 3 tablespoons chopped fresh parsley
- In a large skillet heat butter or ghee over medium heat and add garlic and shallots and sauté until the shallots begin to soften.
- Add the maitake, shiitake, and button mushrooms, season with salt and pepper, and increase heat to medium high heat. Toss the mushrooms to coat them in the cooking fat and then let them sit so they are somewhat in a single layer in the pan and allow them to brown for 1-2 minutes then toss again and let them brown for another 2 minutes. Reduce heat to medium and sauté for 2-3 more minutes or until the mushrooms are cooked through.
- Turn the heat off and stir in the fresh parsley and serve immediately.
The Slim Palate Paleo Cookbook is NOW AVAILABLE! Learn more about it and Joshua’s Paleo journey in this video: