Paleo Wine Soaked Mushrooms

Paleo Wine Soaked Mushrooms

So this mushroom dish soaked up a little bit of our unfinished good wine (although you can use any cheap red wine for this). It’s a delicious, quick, and easy side dish to go with a beef dish (like a steak or a roast). My mother has been making these marinated mushrooms every Thanksgiving since I can remember. Most marinated mushrooms come off as a bit slimy to me; like they never really absorb any of the marinade they sit in. Kathleen Simplified Paleo.

Delicious recipe from Kelly Milton’s Paleo Happy Hour! Marinated Mushrooms. Click photo to get the recipe. Main Ingredients: red wine vinegar, mushrooms, olive oil. Today’s recipe comes from Kelly Milton, author of the blog Paleo Girl’s Kitchen and the excellent cookbook Paleo Happy Hour: Appetizers, Small Plates & Drinks. Her Marinated Mushrooms fit the bill perfectly as a simple, make-ahead dish that isn’t going to break the bank. Note: When reconstituting them, I like to add a little white wine to the water.

A lot of people are taking up Paleo diets these days, which consist of meat, vegetables, fruit and nuts, NO sugar and only small amounts of starch. Then add mushrooms, as well as any other herbs and additional flavorings you might like to taste  (like rosemary, parsley, thyme, garlic powder, paprika, or chili pepper). I never have soaked liver in anything, I would imagine that milk would take away some of the blood flavor that many people find unappealing about liver. When I didn’t have bacon handy, I’ve added red wine while cooking the liver, and that was great too. Actually, the hallucinogenic mushrooms are probably technically Paleo-friendly, too, but for right now, let’s …. Marinated Flank Steak with Mushroom Sauce. Combine the wine, coconut aminos, garlic and pepper in a dish large enough to fit the steak. NY style paleo pizza crust.

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