THIS IS A GREAT SUMMER RECIPE USING ANTIOXIDENT FILLED FUNGHI!
This is a great main dish if you’re trying to eat more plants in your diet, but also a delicious side for a summer grill out!
2 tablespoon olive oil
12-16 ounces your favorite mushrooms, sliced. I use portobello, hen of the woods and shiitake
1 tablespoon cassava flour or regular flour
1 shallot, finely chopped
3 cloves garlic, minced or thinly sliced
1/2 cup dry white wine
1/2 cup your favorite olive, pitted and smashed
1 tablespoon capers
1 lemon, thinly sliced and seeded
2 tablespoons butter
1/2 cup parsley, chopped
Toss mushrooms with flour.
Heat 1 tablespoon olive oil and sauté mushrooms, tossing occasionally until they are browned on all sides. Transfer to plate.
Heat second tablespoon olive oil. Cook shallot, stirring often for a couple minutes, then add garlic. Sauté another couple of minutes and then add wine, olives, capers and lemon slices.
Stir until sauce starts to thicken and then add butter, stirring until it’s all emulsified. Add mushrooms back to dish and toss until fully coated.
Serve topped with parsley.