A healthy, vegan version of seafood scampi. You can also add a splash of white wine during cooking for a more authentic dish.
Ingredients:
1 cup
oyster mushrooms, coarsely chopped
1 cup
vegetable broth
2 whole
garlic cloves, minced
2 tsp
lemon juice
2 tbsp
fresh parsley, minced
1 tsp
yellow miso paste (optional)
1 tsp
kelp (optional)
8 ounces
whole wheat pasta, cooked
Instructions:
Cook mushrooms in 1/2 cup broth over medium heat. After 4 minutes, add parsley, garlic, lemon, miso and kelp. Cook until mushrooms are soft and fragrant, adding more broth as needed to prevent burning and drying out. Once mushrooms are cooked, add more broth so there is enough to line the bottom of your pan. Toss mushroom mixture with cooked pasta and garnish with parsley.
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