PICKLE BRINE SAUTEED MUSHROOMS!

pickle brine

🥗Healthier: vinegar

💰Cheaper: water + vinegar

Vinegar provides acidity, while water + vinegar mimics the brine's tang.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are often more economical and still add flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Heat a combination of olive oil and vegan butter in a skillet over medium-high heat.

Add a pinch of salt to the oil and butter mixture.

Add chopped shallots to the pan and sauté until they start to soften.

Add chopped green onions to the pan and sauté with the shallots.

Add a medley of mushrooms to the skillet, ensuring not to crowd the pan to avoid steaming them.

Let the mushrooms cook undisturbed for about 2-3 minutes to allow them to caramelize.

Add a little salt to the mushrooms as they cook.

Pour in pickle brine to deglaze the pan, using less than a third of a cup, and stir to combine.

Let the pickle brine reduce down, allowing the mushrooms to absorb the flavor.

Chop parsley while the mushrooms are cooking and set aside for garnish.

Once the mushrooms are caramelized and the brine has reduced, add chopped parsley and stir to combine.

Optionally, sprinkle hemp seeds on top for added crunch before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens