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Lazy Mushrooms

Lazy Mushrooms

Lazy Mushrooms

​I call this lazy mushrooms because I really didn’t want to put a lot of effort into making them but I wanted roasted mushrooms. I already had chicken roasting and was warming up a leftover roasted acorn squash half in the oven. I was just using up what I already had.

The chicken I dried with a paper towel and pulled back the skin. I mixed a dash of onion powder, about ¼ teaspoon of garlic powder, a dash of black pepper, and about ¼ teaspoon of turmeric together.

Turmeric is an excellent anti-inflammatory, I use it a lot when cooking meat. Black pepper helps the body absorb the nutrients of turmeric, so I always pair them together.

​Then I coated the meat of the chicken with the seasoning mixture and placed the skin back on. I then sprinkle a pinch of sea salt and drizzled coconut oil on top, just enough to cover.

I only made one chicken thigh with this. I am typically just cooking for myself.

I had preheated the oven to 400 degrees and roasted the chicken for one hour.

​Next I was trying to figure out what I would eat with the chicken. I had some already roasted acorn squash in the refrigerator so I figured I would just warm it up. I took one half of an acorn squash and sprinkled it with sea salt, mace, and ginger. At that point I had no clue what else I was going to pair it with. With 20 minutes’ left for the chicken I put the squash in the oven. I had to lower the heat on my oven to 375 degrees because it was emitting so much smoke my eyes were burning (I have something burnt on the bottom of my oven).

At this point I remembered I had pre-sliced mushrooms so I took them out of the fridge and saw the fresh sage I have. So I took a small pan, put in two tablespoons of coconut oil, and let it heat up. I put the sage leaves in whole and fried them for about 10 seconds, just till I could smell the sage. I added the mushrooms, about 4 oz, a dash of sea salt, and about 1/8 teaspoon of onion powder. I really wanted roasted onions but was too lazy to chop the onion up. Then I just let the mushrooms cook for about 20 minutes, stirring occasionally. It will initially be dry and the mushrooms will soak up all the coconut oil, don’t be tempted to add more oil. The mushrooms will start to release their juices and all the moisture will released into the pan. I probably could have cooked the mushrooms longer to make them softer, but I was really hungry.

​When the chicken was done I let it sit for five minutes before plating. Letting the chicken sit for a few minutes in the dish you roasted it in lets the juices of the chicken absorb and settle. It helps in preventing dry chicken.

​The acorn squash seemed lonely so I put the mushrooms in the squash.

Sometimes the best dishes come from just throwing stuff together from whatever you have in your fridge and pantry.

Print Recipe
Lazy Mushrooms
Lazy Mushrooms
Course Side Dish
Cuisine Vegan
Prep Time 1 minute
Cook Time 20 minutes
Passive Time 21 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine Vegan
Prep Time 1 minute
Cook Time 20 minutes
Passive Time 21 minutes
Servings
people
Ingredients
Lazy Mushrooms
Instructions
Directions
  1. Put a medium skillet over medium low heat and heat up the coconut oil.
  2. Put the sage leaves in the pan and saute about 10 seconds, just until you can smell the sage.
  3. Add the remaining ingredients, stir, and cook for 20 minutes, stirring occasionally.
Variations
  1. Serve with acorn squash or spaghetti squash
  2. Saute 1/4 yellow onion with the mushrooms
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