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Spicy Mushrooms

Spicy Mushrooms
Guess what? I'm not going to talk your ear off today. You're busy. I'm busy. I can count the days until Christmas on one hand (with leftover fingers). I can just picture some of you raising your hands in praise. In lieu of waxing poetic, I'm going to share an easy side dish with you. It would be a welcome accompaniment at any holiday table.

The reason I love these spicy mushrooms so much is that they go great with so many things. Sure, you can scoop them straight into your mouth, but I love spooning big helpings over green beans, roast beef or steak, chicken, or turkey. They're even good atop a tall mound of mashed potatoes.

So, if you're looking for a vegan side dish with a little oomph to add to your table, look no further than these tender mushrooms combined with roasted tomatoes, garlic, and chiles!

Spicy Mushrooms
Mushrooms combined with roasted tomatoes, jalapeños, and garlic combine to form a surprisingly spicy side dish for your holiday table. Great spooned over green beans, poultry, or beef.
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Spicy Mushrooms
by Heather Schmitt-Gonzalez
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: roast saute side dairy-free nut-free soy-free vegan sugar-free mushrooms tomatoes onions chiles Christmas Thanksgiving American

Ingredients (serves 8-10)
  • 4 Roma tomatoes, halved lengthwise
  • 4 jalapeños, halved lengthwise
  • 8 garlic cloves, unpeeled
  • 1 to 2 tablespoons olive oil
  • 1 small red onion, diced small
  • 1 pound crimini mushrooms, sliced
  • 1/2 cup vegetable broth (or chicken broth if it doesn't need to be vegan)
  • 1/4 cup chopped chopped fresh parsley or cilantro
  • juice of 1/2 to 1 lime
  • sea salt
  • freshly ground black pepper
Preheat broiler. Arrange tomatos, jalapeños, and garlic cloves on a foil-lined tray. Broil until charred, 6-8 minutes. When cool enough to handle, peel the garlic cloves. Roughly chop the tomatoes, jalapeños, and garlic. Put in a bowl and set aside.

Heat olive oil in a large, deep-sided pan over medium heat. Add onion, mushrooms, and a pinch of salt. Saute until just tender, 7 to 9 minutes. Add the reserved tomato mixture, broth, and parsley or cilantro. Cook gently, stirring occasionally, for 5 minutes.

Squeeze half of the lime over the mixture, then taste and adjust with more lime, if you like, and salt and pepper. Mixture will be slightly liquidy.

Serve as a side dish, or spoon over green beans, poultry, or roast beef.

-adapted from Food Network Magazine
Spicy Mushrooms

Here's a few more recipe ideas for the mushroom lover in your life:
Bacon, Mushroom, and Beer Alfredo from Kelli's Kitchen
Dijon Mushrooms
Mushroom, Jalapeño, and Cilantro Salsa
Mushroom Pâté from Eliot's Eats
Spicy Pasilla-Mushroom Tacos
Stuffed Mushrooms (vegan)
Wild Mushroom Soup from The View From Great Island