Boiled Mushrooms Plus Green Olive Topper
Top your favorite pasta and red sauce dish with these succulent animal-free morsels textured by nature to satisfy one’s appetite with plants and fungi – the perfect chew.
From an evolution stance, to keep one from eating the young of unprotected species. To facilitate the thriving part of living. Designed by nature to live and let live. Use as pizza and sub/grinder topper. Cut into smaller pieces when serving as a topper and in larger pieces when served as a side.
Serve as a main when armed with your perfect potato mash.
Serves 6 sides
2 lbs. fresh large white button or Crimini mushrooms, rinsed well and drained
1- Boil in large pot 1/3rd full of salted water. Cook at slow boil about 10 minutes.
2- Add 1 T. (one teaspoon at a time) baking soda, stirring to control the rise in foam.
3- Add 1/4 c. regular vinegar, again stirring to control the rise in foam.
4- Simmer 10 minutes.
5- Let set away from heat till warm enough to transfer with slotted spoon to covered container and refrigerate till ready to use.
Mushroom Green Olive Saute:
1 T. extra virgin olive oil
1 T. sesame oil
1 T. Balsamic vinegar
1 T. liquid smoke
1 T. tree maple syrup 100%
4 lg. fresh garlic cloves, peeled, coarsely cut
1 T. jarred chopped ginger
boiled mushrooms, chilled and cut into chunks if large or halves if small
salt and fresh grind black pepper to taste
20 sm. pimento stuffed Manzanilla Spanish green olives, whole
1- In medium skillet, over low heat, melt oils.
2- Add Balsamic vinegar, liquid smoke, maple syrup, garlic and ginger. Stir well and cook 10 minutes, stirring as needed.
3- Raise heat a bit. Now add cut mushrooms and whole olives, stirring to coat with the liquid in the pan. Salt and black pepper to taste, partially cover and cook 20 minutes, stirring often. Remove from heat and set aside.
4- Use as topper, side or main.