I heart mushrooms, of all kinds. I don’t discriminate. This has the perfect nutty, comforting flavor! The truffle really comes out with the use of both the oil and salt.
1 package shiitake mushrooms
1 package white mushrooms
1 package crimini mushrooms
1 yellow onion, diced
5 cloves garlic, diced
1 can coconut milk
1 container (like the rectangle) chicken stock
1/4 teaspoon yellow curry
1 tsp truffle salt
Fresh ground black pepper
1 TBSP white truffle oil
In a stock pot, begin sautéing the onion and garlic in 1/2 of the truffle oil on medium heat, seasoning with ground pepper. Just when the onions start to change color and become transparent, add all mushrooms. Continue sautéing everything until the mushrooms become soft. Add all the remaining ingredients, and bring to a boil. Turn down and let simmer for 15-20 minutes. Use an immersion blender right in the stock pot to blend into a creamy thick bisque! Serve immediately.
It reheats very, very well. Despite the coconut milk, it doesn’t taste coco-nutty because of the addition of the yellow curry. You could easily add garnishments like scallions, bacon bits, thyme, etc.!
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
Blue cheese crumbles
1 TBSP ghee
Ground black pepper
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.
On the heels of my post yesterday about what to have for dinner last night in light of being pressed for time, I ended up grabbing a coffee while out and waiting to eat a healthy meal until we got home. I ended up with an egg white scramble (avoiding egg yolks, as they cause problems for me and contain anti-nutrients) with mushrooms and pancetta, and topped it with truffle salt. Not only was it easy, but very flavorful and healthy!
Egg White Pancetta Scramble
Saute the mushrooms and pancetta in a little oil until they start to brown:
Add egg whites and continue stirring until no longer runny:
I roasted brussels sprouts again, weeee! Did I mention they have truffle salt (aka, crack!)?
Lemon Balsamic Roasted Sprouts
Halved or quartered (if large) sprouts
Garlic macadamia oil
Juice of 1/2 a lemon
Roughly 2 TBSP balsamic vinegar
I washed and trimmed the sprouts-FYI, sprouts are very, very buggy. Even if you buy them pre-washed and cleaned, I guarantee if you cut them in 1/2 you’ll find worms or bugs. Almost every time. Then I tossed them lightly in garlic macadamia oil and sprinkled with truffle salt. I popped them in the oven to roast at 425 degrees for about 20 minutes until browning.
I took them out and tossed them in a bowl, squeezed the fresh lemon over top, and drizzled the balsamic vinegar.