Friday, 30 October 2015

Stewed mushroom (GAPS)

Succulent mushroom slices in rich onion sauce

Mushrooms are great autumn favourites, real earthy treats of the season. I am not found of the round little white mushrooms, they are absolute bland and flavorless, but people seem to like them because they are everywhere. I prefer the woodland varieties. I could not find any for this recipe so I had to settle on cute little chestnut mushrooms. They turned out delicious.

Onions, mushrooms and fresh thyme are the main components in this light meal. I served it as a main course with roasted squash puree, but add more bone broth to it and you could serve it as a rich soup as well. In Ayurveda mushrooms are tamasic (so are onions, not to mention meat) so this meal could be a real challenge for the body (according to Ayurveda), but GAPS isn't a vegetarian diet.

You will need (feeds 2 to 4):
4 large onions
4 tbsp coconut oil
2 garlic cloves
1 cm fresh ginger
4 ladles of bone broth
250 g young, round chestnut mushrooms
a wee pinch of Himalayan rock salt
a wee pinch of freshly grated nutmeg

fresh thyme leaves
freshly ground coarse black pepper, to taste

1. Peel then halve the onions, and slice thinly.
2. Melt 2 tbsp coconut oil, add the thin onion slices and on a medium-low heat sweat the onions for 15 to 20 mins, stirring occasionally, until nicely soft.
3. Add the thinly sliced garlic and ginger. Fry for a minute or two, until aromas are released.
4. Add 2 ladles of broth, bring to boil, cook for a minute or two, then transfer the soft onions into a tall glass container, immerse a hand blender, and blend until smooth and creamy.
5. Rinse the mushrooms and slice them thinly.
6. Melt the remaining 2 tbsp coconut oil in the same pan, add the mushroom slices, cover with a lid and cook on low heat for about 8 to 10 mins.
7. Add the remaining 2 ladles of bone broth, bring to boil, then reduce to minimum and gently simmer for 10 to 12 mins. Season with salt and nutmeg.
8. Add back the onion sauce, bring to boil and gently simmer for 5 more mins.
9. Season with black pepper and fresh thyme leaves. Serve with roasted squash puree. Enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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