Prep Time: 5 - 10 minutes
Cook Time: 20 - 25 minutes
Servings: 4
Ingredients
• 10oz - 1lb of Oyster mushrooms
• Cooking oil
• 1 chopped shallots
• 1/2 of red bell pepper, chopped
• 1/2 of green bell pepper chopped
• 2 tsp minced garlic
• 2 tsp of cumin powder
• 2 - 3 Tbsp red curry paste
• 1 can of coconut cream
• 1/2 cup of vegetable broth
• 1/4 cup frozen roasted corn
• 2 tbsp of agave (optional)
Other Ingredients
• Wild rice (or rice of choice)
• Sautéed greens
Ingredients
• 2 cups vital wheat gluten
• 7 0z of Lion's Mane (about 2 cups)
• 1/2 cup nutritional yeast
• 1 Tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp allspice
• 1 tsp mustard powder
• 2 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 3 Tbsp of mustard
• 3 Tbsp of maple
• 2 Tbsp water
• 3 Tbsp liquid amino
• 1/4 cup melted butter
Cranberry Glaze
• 1/4 cup of brown sugar
• 3 Tbsp of mustard
• 1-2 tsp of liquid smoke
• 1/2 cup of liquid amino
• 1/2 cup of fresh cranberries
• 1/4 cup of water
Step 1. Pull apart mushroom stems and set aside.
Step 2. Sauté shallot, red bell pepper, and green bell pepper for 3-4 minutes in a bit of oil. Add mushrooms to the pan and press them to remove excess water. Cook an additional 5-6 minutes or until most of the water is cooked out of the mushrooms.
Step 3. Add garlic, cumin, and red curry paste to the pan. Cook for 2-3 minutes.
Step 4. Add coconut cream, vegetable broth, frozen roasted corn, and agave to the pan. Stir and simmer, covered, for 10 minutes.
Step 5. Serve with wild rice and sautéed greens if you'd like! Enjoy!