PICKLE BRINE SAUTEED MUSHROOMS!
INGREDIENTS
1 tsp olive oil
1 tbsp vegan butter (or regular butter)
1 shallot, thinly sliced
1 tbsp green onions, thinly sliced
3 cups variety of mushrooms
1/3 cup pickle brine (or caper, banana pepper, jalapeño, etc brine)
salt to taste
garnish:
1 tsp hemp seeds
1 tbsp chopped green onion
Zest of half a lemon
PROCESS
In a large skillet over medium heat, add olive oil and vegan butter. Add shallot and green onion. Let cook for 1 minute on low, add 1 1/2 of mushrooms to the skillet and let cook for 4-5 minutes until you start to see some caramelization. Remember, don’t crowd the pan! Add half of the pickle brine and let reduce. Once all of the liquid has reduced, Set those mushrooms aside. Now cook the remainder of the mushrooms, after 4-5 minutes of cooking, add the remainder of the pickle brine (depending on how large your skillet is, you may be able to cook these all in one batch) To serve, add to a platter, and top with hemp seeds, chopped onion, and lemon zest
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