Pan-seared mushrooms will leave you satisfied and feeling good after a delicious meal. Not only is this dish is gluten-free and vegan, it’s quite easy to put together too.

JUMP TO RECIPE

There was a point in my childhood when I wouldn’t say I liked mushrooms. My mom still made them often, I kept trying them, and my distaste eventually became a true love affair.

A few ingredients in this world I can not live without and mushrooms are one of them.

What kind of mushrooms to use for Pan-Seared Mushrooms

• Shiitake mushrooms
• Maitake (hen of the woods)
• Cremini mushrooms (also spelled crimini)
• Oyster mushrooms 

Any combination of mushrooms to suit your liking. My personal favorites are Maitake and Shiitake mushrooms. I find any excuse to incorporate into any in my dishes.

Mushrooms are not only tasty; they are healthy too.

“Mushrooms such as shiitake or maitake are rich in beta-glucans, a polysaccharide that increases host defense by activating the complement system and helps the body build natural killer and macrophage cell function.“

“In other words, they help to build up the immune system!” Chelsie Moore with Moore Integrative Health.

Ingredients needed for this recipe:

• Parsnips
• Vegan creamer, Nut Pods
• Vegan butter, Miyokos
• Fresh Sage
• Assorted mushrooms
• Lacinato kale
• Pine nuts
• Meyer lemon
• Italian parsley
• Garlic
• Salt & fresh ground pepper

How to make Pan-Seared Mushrooms with parsnip puree, wilted kale, toasted pine nuts, and Meyer lemon garlic parsley butter 

1. Steam parsnips until they are fork-tender. Place parsnips in a food processor or high-speed blender, add creamer, and blend until smooth. Add salt to taste.
2. With a skillet on medium-high heat, melt the vegan butter and fry the sage leaves until crispy; remove from pan and set aside.
3. Add the mushrooms to the skillet, sprinkle with a pinch of salt and saute mushrooms until golden brown. Add kale and saute until wilted.
4. To make the herb butter, place all the ingredients in a small bowl to combine.
5. To serve, in a bowl, add the parsnip puree, mushroom kale saute, top with fried sage, pine nuts, herb butter, and lemon slices.

Variations on this dish

• No parsnips? This dish can be made with cauliflower puree, polenta, or mashed potatoes.
• No kale? Add fresh spinach, arugula, or beet greens.
• Can’t live without meat? Top this dish with some fresh sea scallops.
• Don’t have fresh sage? Add thyme to the sauteed mushrooms.
• No pine nuts? Hazelnuts or slivered almonds are a good idea too!
• Want a hint of sweetness, sprinkle some pomegranate seeds on top.

Feeling like something else? Give our Roasted Cauliflower Chipotle Chickpea Salad a try.

LET US KNOW IN THE COMMENTS IF YOU ENJOYED THIS RECIPE! AND TAG #FEDANDFULL