This shiitake and sage recipe will pepper the palate of both vegetarians and meat-eaters alike with umami and warm winter flavors. The delicacy of sautéed shiitake mushrooms are wed with a teasing sweetness of coconut oil and smoky aroma of toasted sage. When lain on a bed of cauliflower purée or greens massaged with fruity olive oil, these mushrooms taste as indulgent as a plate of scallops but are incredibly easy and foolproof to put together. – Almila
Sautéed Shiitake with Toasted Sage
2015-12-10 23:20:41
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Ingredients
- 1/2 tablespoon of coconut oil
- 6 shiitake mushrooms, cleaned gently with stems removed
- 3 leaves of dried sage, crushed
- Sea salt, to taste
Instructions
- Bring your coconut oil to medium heat as you clean your mushrooms and remove the stems
- Slice the mushrooms into 1-inch slices and toss them into the pan
- As you toss the mushrooms, sprinkle them with sage and sea salt
- Remove from heat after five minutes or once the mushrooms have softened
- Serve warm over cauliflower purée, roasted root vegetables, or a bed of greens.
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