WHERE TO FIND OYSTER MUSHROOMS RECIPES

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BUTTERY HERBED MUSHROOMS – INSTANT POT RECIPES



Buttery Herbed Mushrooms – Instant Pot Recipes image

This dish makes a fantastic accompaniment to a nice juicy steak on any given night, but also think about doubling the recipe and serving it at your next holiday meal. Since it doesn’t require the already crowded stove or oven to prepare, it’s perfect for gatherings. It looks nice on the holiday table, too!

Provided by The Keto Reset by Mark Sisson

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

4 tbsp unsalted butter or ghee
3 cloves garlic (minced)
4 cups small cremini or white mushrooms ((see note) stems removed)
1/2 cup fresh parsley leaves (loosely packed)
4 sprigs fresh oregano (leaves picked)
4 sprigs fresh thyme (leaves picked)
1 cup bone broth (or vegetable broth)
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp dried marjoram (optional)

Steps:

  • Set the Instant Pot to Sauté. Add the butter and when it starts to foam add the garlic and mushrooms. Cook, stirring occasionally, for 5 minutes.
  • Meanwhile, set aside 2 tablespoons of the parsley. Place the remaining parsley, oregano leaves, and thyme leaves on a cutting board. Run a sharp knife several times through the herbs to chop them together. Push them into a pile and roughly chop them once more.
  • Add the chopped herbs to the mushrooms and stir well. In a small bowl, whisk together the broth, salt, pepper, and marjoram (if using). Pour the broth mixture over the mushrooms. Press Cancel. Secure the lid and turn the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 5 minutes.
  • When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick-release the pressure. When fully released, open the lid. Use a slotted spoon to transfer the mushrooms to a serving bowl.
  • Press Cancel and then Sauté. Taste the cooking liquid and adjust the salt and pepper. Bring the liquid to a boil and cook, stirring frequently, for 3 to 5 minutes to slightly thicken the liquid. Press Cancel.
  • Very carefully pour or ladle the hot liquid over the mushrooms. Garnish with the reserved parsley. Serve hot or at room temperature.

CAN DOGS EAT MUSHROOMS? 7 EDIBLE MUSHROOMS + 3 BEST RE…



Can Dogs Eat Mushrooms? 7 Edible Mushrooms + 3 Best Re… image

Provided by Dr. Suzi Beber

Number Of Ingredients 5

1 pack Shimeji mushrooms; look for certified “non pesticide”
1/2 tsp Sea salt
1/4 tsp Turmeric
1/4-1/2 tsp Kelp powder
1 1/2 tbsp Olive oil (first-pressed )

Steps:

  • Remove base from mushrooms and gently rinse them. 
  • Heat oil in a large pan. 
  • Add mushrooms and gently cook until tender, no more than five minutes.
  • Add sea salt, turmeric and kelp and gently combine with mushrooms.
  •  Cool and serve.

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