oyster and portobello mushrooms with sea asparagus and teeny taters

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meals / more / mushrooms / potato

saturday farmer’s market! i love it! sunny saturday! DOGS EVERYWHERE. SO MANY CUTE DOGS. and pals. and best of all, the mushroom stand had the elusive 2 dollar bag of “soup mushrooms”. i’ve only managed to nab it a couple of times. it’s a HUGE brown bag full of fancy mushrooms that are theoretically not good but always look great to me. needless to say i snatched them up along with some sea asparagus. it wasn’t cheap, but i’m don’t come across it and i couldn’t turn it down.

so mushrooms, sea asparagus, and garlic scapes from my garden. luuuuuunnnnch.

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THE DISH

oil

1 portobello mushroom, sliced

2 big oyster mushroom bits, chopped smallish

2 garlic scapes, sliced thin

3 cloves of garlic, minced

2 cups sea asparagus (soaked in 2 changes of ice water then blanched)

zest of 1 lemon and a squeeze of juice

heat oil in  a pan and saute mushrooms, add garlic, scapes and sea asparagus. cook for a few minutes until asparagus is just tender. add zest, a squeeze of juice and season with salt and fresh cracked black pepper.

TATERS

olive oil

baby taters, cut in half or quartered

nutritional yeast

salt and pepper

chili flakes

toss in oil and dust with nutritional yeast to coat. season with salt and pepper and bake fat 400 until golden (flipping once), about 20 minutes.

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The Author

vegan foods!

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