1 lb. fresh mushrooms of choice
1 large or 2 medium Vidalia onions, thinly sliced
1 tsp turmeric
½ tsp freshly ground black pepper
2 tsp. miso paste (any variety) mixed with 1/3 cup water OR 1/3 cup vegetable, chicken or beef stock
2 tsp. olive oil
Directions: In a large skillet, heat olive oil and add onions, sautéing until a golden brown (approx.. 15 minutes). Stir in miso water or stock. Add spices. Add mushroom. Stir well to mix. Cover and simmer on low heat for 15-20 minutes, until mushrooms are tender.
Tips: Add in chopped kale or greens with the mushrooms. Or, during the last 5 minutes of cooking, add in spinach or parsley for added nutrients and gorgeous color.
Tastes great hot, served over brown rice, quinoa, lentils, oat groats or beans. Or serve cold over greens as a salad.
Turmeric can always be added to any sauté, soup or stew. And I always add 1/8 tsp. along with a good grinding of fresh black pepper to my nightly salad.
Turmeric and curry can leave a daunting yellow stain on counter tops and clothes. Use a half and half mix of dish detergent and baking soda for countertops. For clothing, AS QUICKLY AS POSSIBLE, use the same and rinse with cold water. The stain will turn pink. Follow that with white vinegar until clean.