fresh and rich all at the same time
Hands on time: 35 minutes // Time from start to finish: 35 minutes
(AND Diet, Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Grain Free, Vegetarian, Pescatarian, Vegan)
Ingredient List: Oyster Mushroom, Shitake Mushrooms, Leeks, Celery, Olive Oil, Sage, Salt
Roughly chop the mushrooms, leeks, and celery. The amount you use is ultimately up to your personal taste, but I use about 1 part celery, 2 parts leeks, 2 parts oyster mushrooms, and 2 parts shitakes.
Sauté all the veggies in olive oil over medium heat until reduced and fragrant. You can do these in batches–I’m partial to sautéing by veggie type so I can pull a few sautéed leeks for one dish and a few tablespoons of celery for another.
Dump the cooked veggies into a blender. Add a dusting of sage and a sprinkle of sea salt. Blitz.
Adjust the texture with small additions of water or olive oil. Taste as you go.
For additional fall-forward goodness, use veggie or chicken broth instead of water and add some rosemary with your sage.
Serve over–most things. Roasted root veggies. Chicken. Rice. Go wild.
The Accidental Nutritionist 