Mushroom Snacks Healthy
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Mushroom snacks healthy

Discover Pinterest’s best ideas and inspiration for Mushroom snacks healthy. Get inspired and try out new things.
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25min · 4 servings Looking for a vegan, low-carb dish that doesn't compromise on taste or convenience? Meet the Marinated Mushroom Salad you'll want to make on repeat! 🍄 Made with fresh seasonal mushrooms, olive oil, balsamic vinegar, and a medley of herbs, it's as nutrient-rich as it is delicious. Ingredients • mushrooms, olive oil, balsamic vinegar, garlic, green onion, basil, tarragon, salt
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Ingredients: 4 king oyster mushrooms ½ cup vegetable stock 3 small pieces dried kombu 1 tbsp olive oil, for frying Sauce: 2 tbsp vegan butter 2 cloves garlic, minced 2 tbsp lemon juice Salt & pepper, to taste 2 tbsp fresh parsley, finely chopped Method: 1. Slice the bottom root ends and the caps/tops off the mushrooms. Slice the remainder of the white trunk into 2.5cm/1 inch thick pieces. You should get about 3-4 pieces per king oyster mushroom. Score one or both sides of the mushroom rounds in a criss cross pattern. 2. In a frypan, add in all the mushroom pieces flat down and pour in the vegetable stock and add in the kelp. Pop the lid on and bring to a boil and allow mushrooms to cook with lid on for a few minutes. 🎥@thrivingonplants
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5min · 4 servings Crispy Air-fryer Enoki Mushroom Tempura This is the best healthy snack. so easy to get crispy healthy delicate mushroom that pops in your mouth. in 5 minutes. vegan too. with a little sweet chilli sauce to set it off 🔥🔥 Crispy Mushroom for 4 servings: * 100g Enoki Mushroom • * ~100ml Oat milk (or other plant based milk) or buttermilk • * ~1/2 cup (50g) Rice or potato flour • * ~1/2 cup (50g) Plain flour • * ~1 tsp Salt, cumin, paprika to season * vegetable oil or oil spray 1. Clean mushroom by rubbing with a cloth or paper towel. Cut off root and make thin horizontal slices into the root end to create sheets of enoki. • 2. Put oat milk in a small bowl • 3. Mix flour and seasoning in a small plate. • 4. Dip mushroom in oat milk then seasoned flour
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