Happy Mushroom Monday!

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Today I am going to be the champion of champignons and declare today Mushroom Monday! I have a delicious recipe to share so we can all celebrate, but first a bit about CAMP and mushrooms.

I think mushrooms are delicious – one of my absolute faves. On top of that, they are packed with nutrition. Some mushrooms even have medicinal properties. What’s not to like? With the right set up, mushrooms are also easy to grow in a small space. That makes them perfect for CAMP!

Wild mushrooms are foraged opportunistically in Uganda, but the only ones I have ever found in the markets are canned. They will do in a pinch (kinda), but for flavor, texture and nutrition, fresh and dried local mushrooms will make for a massive improvement. To my way of thinking, that’s true for just about anything that comes in a can.

Compassion in Action Mushroom Project: CAMP for Chimps Photo of mushroomsDo you like mushrooms? What kind is your favorite?  I love portobellos, but have yet to meet a mushroom I didn’t like. In fact, I’m getting hungry just writing this post!

Let’s kick off this Mushroom Monday celebration in style. Thanks to Mushroom Maven and cookbook author Robin Robertson for sharing this treat with CAMP!

 

Mushroom Cashew Breakfast Burritos
Gluten-Free Option
Serves 4

This makes a hearty breakfast, brunch, or light supper. Instead of making burritos, you can spoon the filling over toast or your favorite cooked grain or noodles. Use gluten-free tortillas to make this gluten-free. This recipe if from  Nut Butter Universe: Easy Vegan Recipes with Out-Of-This-World Flavors by Robin Robertson © 2013. It’s also available on Kindle if you are worried about finding space on your bookshelf. Used with permission. (Thanks, Robin!)

Ingredients:
1 tablespoon olive oil or 1/4 cup water or vegetable broth
1 small yellow onion, chopped
2 garlic cloves minced
8 ounces cremini mushrooms (or your favorite mushrooms), chopped or thinly sliced
8 ounces extra-firm tofu, drained, pressed, and crumbled
1/2 teaspoon dried thyme
Salt and black pepper
1/2 cup vegetable broth
1/3 cup cashew butter
1 1/2 cups almond milk
4 (7-inch) soft tortillas, warmed
2 tablespoons minced fresh parsley

Directions
Heat the oil or water in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and mushrooms and cook 2 minutes longer, stirring, until softened. Stir in the tofu, thyme, and salt and pepper to taste, and cook 1 minute longer, then stir in the broth, cashew butter, and almond milk, and cook until hot and slightly thickened, stirring frequently, about 10 minutes. Taste and adjust the seasonings, if needed.

To serve, scoop the mushroom and tofu mixture into the tortillas, roll up, and arrange on serving plates. Top with remaining filling and sauce and sprinkle with the parsley. Serve hot.


Next Monday I’ll be back with another mushroom recipe. Don’t want to miss it?  No worries. Sign up to get blog updates by email and updates will come to you.

photo by: Jashir