Avocado and Maitake Mushroom Garlic Saute. Make Perfectly Sauteed Mushrooms with me and serve as a side-dish, use in omelets, dressing/stuffing. Serve on hard or soft taco shells and top with cabbage and corn. Drizzle on the garlic avocado sauce, and enjoy!

Maitake mushrooms (hen of the woods) are believed to have numerous medicinal properties and taste great. Strain the mushroom stock through a coffee filter to remove any grit and add to the vegetable stock. In a large sauté pan (or pot large enough to hold the finished soup) heat the olive oil over. You can have Avocado and Maitake Mushroom Garlic Saute using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Avocado and Maitake Mushroom Garlic Saute

You need 1 of Avocado.
It's 50 grams of Bacon.
You need 1/2 bunch of Maitake mushrooms.
Prepare 1 clove of Garlic.
It's 1/2 of to 1 teaspoon Olive oil.
Prepare 1 tsp of White wine or sake.
It's 1 pinch of Salt.
It's 1 of Coarsely ground black pepper.

Maitake mushrooms are high in nutrients and are great for the immune system! They are hearty, buttery, and earthy without being overwhelmingly mushroomy. The Best Maitake Mushroom Recipes on Yummly Break the maitake mushrooms into small, bite-size pieces with your fingers.

Avocado and Maitake Mushroom Garlic Saute step by step

Thinly slice avocado and bacon into 1 cm pieces, finely shred the maitake mushrooms, and mince the garlic..
Add olive oil to the frying pan. Fry the garlic on low heat until aromatic, then toss the bacon and render the oil..
Turn up the heat to medium and fold in the maitake mushrooms. Add the avocado and toss lightly with white wine (or sake)..
Cover with a lid and steam for 2 - 3 minutes..
When avocado and maitake are well cooked, sprinkle with salt and pepper and serve. Adjust with more salt if necessary..

Finely chop the green garlic and rinse it under cold running water to get rid of Add the mushrooms and toss to coat with the butter. Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks. Heat the butter in a skillet over medium heat. Reduce glaze until mushrooms are evenly coated.