Pesto Garlic Roasted Mushrooms (Vegan)

This quick recipe is perfectly satisfying and really quite simple. Serve over crunchy toast and a sunny side egg for breakfast; serve with cauli-fried rice and a fresh salad for lunch; or toss with your favorite pasta for dinner. This is just an all around winner meal!

Another recipe example of a nutritious, balanced and plant powered recipe that’s delicious, comforting, earthy, colorful and just plain good for you.

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Ingredients:
serves 4

~4-6 cups (or 2 8oz boxes) of sliced mushrooms (I used cremini mushrooms)
1 cup shelled edamame (I used frozen, thawed to room temperature)
5 garlic cloves, thinly sliced
1 tbsp red chilli flakes (this is spicy; so use how much ever you’d like)
3 tbsp extra virgin olive oil
1 tsp coarse kosher salt
1/4 cup basil pesto (homemade or store bought basil pesto can be used)

Method:
If you are making your own pesto
In a small food processor, puree 2 cups basil, 1/4 cup vegan (or vegetarian) parmesan, 2 tbsp toasted pine nuts, and 2 garlic cloves. With the processor running, slowly stream in extra virgin olive oil until pureed together. Season with 1/2 tsp salt and 1/2 tsp pepper and set aside.

Heat measured olive oil in a non stick pan over medium heat. Add sliced garlic and red chilli flakes. Toss together for 10-15 seconds until the garlic starts turning golden.

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Add the sliced mushrooms, and mix well. Increase the heat to medium-high.

Cook for 5-8 minutes. The mushrooms will soften, release water, reduce in quantity, and then continue to cook until all the liquid evaporates.

Toss gently and continue cooking over medium high heat for another 8-10 minutes; until all the liquids is gone. The mushrooms will start getting golden brown. Keep gently tossing throughout these steps.

Note: It is important that you add no salt during this process. Adding salt will make the mushrooms lend out more water, and hence prevent the mushrooms from getting crispy and golden.

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Add 1 cup of edamame. Continue to cook over medium-high heat for another 6-8 minutes, until the edamame is tender.

Now add the measured salt and toss together.

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Dollop the basil pesto all around, and turn off heat. Toss together and continue to cook for a couple of minutes in the residual pan heat.

Serve hot!

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Serve over crunchy toast and a sunny side egg for breakfast; serve with cauli-fried rice and a fresh salad for lunch; or toss with your favorite pasta for dinner. This is just an all around winner meal!

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