I love mushrooms. All kinds. All of them. EAT ALL THE MUSHROOMS.
Anyway, I had two large portobello caps that I wanted to use, so I decided to make a simple stir-fry. As per my usual method, I started with one ingredient and kept adding, using up vegetables that needed to be used, and then adding some more protein. Took about 15 minutes from start to finish, and was fabulous, just had the leftovers for a late breakfast 🙂
Shrimp, Basil & Portobello Stir-fry
- 2 portobello caps, chopped in chunks
- 1 tomato chopped
- 5 large fresh basil leaves
- 1 1/2 cups shrimp
- 3 eggs
- Grassfed garlic herb butter
Start by melting the butter in a saute pan, and then add the 2 portobello caps. Continue sauteeing until mushrooms just start to soften and add the shrimp, tomato, fresh basil (cut up over the pan with shears) and generously grind sea salt/pepper over top. Continue sauteeing on medium until the added ingredients are warm. Crack the 3 eggs over top and place a lid over the pan. Let the eggs cook to your liking (mine were over medium).
I always buy too many apples. Always. I also don’t let food go to waste, therefore, I end up with lots of soft apples. They’re great for cooking, baking and sometimes even salads.
Apple Egg Scramble
- 1 soft apple, diced into small pieces
- Diced red onion
- Handful of fresh basil, chopped
- 3 eggs
- Blue cheese crumbles
- 1 TBSP ghee
- Ground black pepper
- Truffle salt
Start by melting 1 TBSP of ghee in a pan, and add the red onion. Saute until they begin to turn transparent. Add the chopped basil and 3 eggs and continue scrambling until eggs are almost cooked. Toss the diced apple in, stirring until it’s warm, but stays crunchy. Top with blue cheese crumbles and a sprinkle of truffle salt.
Don’t worry soft apple, I still love you.
The Microplane Herb Mill: just stuff, smash, and twist. I wasn’t sure how often I would use it when I first received it as a gift, but now that my basil plant has turned into a “basil bush,” we’ve been adding fresh basil to pretty much everything. Quick egg scrambles, grill marinades, roasted vegetables, and salads. It’s nice to be able to wonder out to your garden every night and pick fresh herbs [Garden Tip: continue trimming the blooms off your herb plants, and they’ll continue to grow. Letting them bloom and continuing to bloom, and they’ll stop producing. If you don’t use the blooms, toss them back into your garden, as adding organic matter back into the soil increases it’s quality].Happy Herb Milling!