Tag Archives: sauteed

Sauteed Mushrooms

Sautéed mushrooms
Mushrooms, sliced thick
Butter, coconut oil or olive oil
Garlic, granulated
Sea salt
Melt fat in pan. Add mushrooms to hot fat & stir to coat, don’t
crowd them . Sprinkle spices over mushrooms, brown on both
sides. Serve hot or cold. You will like these even if mushrooms
have not been your favorite even if you think you don’t like
garlic. I like to finish by deglazing the pan’s residue with a
little water to make a sauce.

Sauteed Green Chile Sauce

Sautéed Green Chili Sauce
2 tablespoons fat (coconut oil, not full flavor,
butter or olive oil)
2/3 cup onion, chopped
2/3 cup bell peppers, any color
1/4 cup tomatoes, chopped
2/3 cup green chili, roasted & chopped
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 rounded teaspoon sea salt
2 2/3 cups water
8 teaspoons corn starch or arrowroot (to thicken)
In saucepan melt fat, sauté onion & bell peppers till they start
to brown. Stir in spices then add tomatoes, green chili & 1 cup
water. Bring to a boil. In container stir corn starch or arrowroot
into 1 cup water, stir into green chili mixture. Return to boil &
simmer 15 minutes. (Sauces thickened with corn starch should
be cooked at least 15 minutes). Serve over salad as is, you
might like to blend till smooth. Serve hot.

Note: Arrowroot and cornstarch require longer cooking than
flour. A quickly cooked arrowroot or cornstarch mixture
always has a raw taste.
3 teaspoons cornstarch/arrowroot to 1 cup liquid
For a different flavor replace cornstarch with 1 cup medium
white sauce.