Rosemary Shallot Mushrooms
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 cups mushrooms, chopped to be around the same size (I used half shiitake and half portobello)
  • 3 sprigs fresh rosemary
  • 2 tablespoons tamari (or regular soy sauce)
  • 1 tablespoon cold-pressed olive oil
  • 1 shallot, minced
DIRECTIONS:
  1. Heat up the oil in a large wok over medium high heat then add in the shallot and sautée for 3 minutes, until fragrant and softened. Add in the mushrooms, rosemary and tamari and continue sautéeing for another 7 minutes until the mushrooms are cooked through and all the excess liquid is cooked away. Remove the rosemary sprigs and serve or store in the refrigerator for up to a couple days.
Recipe by Love from the Land at https://www.lovefromtheland.com/rosemary-shallot-mushrooms/