Umami Kitchen brings you healthy meals designed for busy lifestyles.Hope to encourage you to eat at home more often and demonstrate some love in that old-fashioned way: a delicious and nutritious home-cooked meal, because those hours spent with family and friends around the kitchen table are the foundation of treasured memories.
These delicious garlicky buttery roasted mushrooms go really well with a glass of wine and a piece of bread. Since I had neither of them at home I decided to serve it with sticky rice, Asian meatballs and ginger lime dressing. Woohlaaaa it was equally good :)
These roasted mushrooms (discovered via Deb) make an appearance time and time again. They’re ridiculously good and simple to prepare, with minimal prep work followed by only fifteen-ish minutes of oven time.
- 1/2 lb. (8 oz.) mushrooms (cremini, preferably, but white will work as well)
- 1 tbsp. olive oil
- 1 tbsp. capers, rinsed and chopped
- 1 1/2 large garlic cloves, minced
- pinch of coarse black pepper
- healthy pinch of coarse sea salt
- 1 1/2 tbsp. unsalted butter, cut into cubes
- 1 tsp. lemon juice
- 2 tbsp. fresh flat-leaf parsley, chopped
- Preheat your oven to 450°. Toss mushrooms with the oil, capers, garlic, pepper, and salt in a baking dish or cast iron skillet. Dot with butter cubes and roast for 15–20 minutes, stirring once or twice as they bake.
- Once mushrooms are tender, remove them from the oven and stir in the lemon juice and parsley. Eat them straight from the skillet with plenty of crusty bread to soak up all the garlicky butter.
Making your own homemade Trail Mix takes about 3 minutes and is so much more delicious and easy since you can create a recipe with only your favorite ingredients! Besides, you will get the AMAZING health benefits of eating fresh nuts that are not processed.
The Trail Mix recipe below is just a suggestion… feel free to mix it up and make it your own.
• 1 cup Raw Walnuts – Whole or Pieces
• 1 cup Raw Almonds
• 2 tbsp Raw Sunflower Seeds (without the shell)
• 1 cup Pecans
• 1 cup Raisins
• 1/2 cup All Natural Coconut Flakes - No Sugar (I didn’t have it at home so I skipped coconut flakes)
• 1/2 cup Mini Chocolate Chips
1. In Large Bowl, Mix all ingredients together well, and enjoy!
Quantity should be sufficient for one person as a meal or for two people as a side salad.
• 1 cup arugula
• 1 cup shittake mushrooms, cleaned and stems removed
• 2 tablespoons olive oil
• 1 small avocado, skin removed and sliced
• 1 tsp black sesame seeds
• Tahini Lemon dressing
• Kosher salt and freshly cracked black pepper to taste
• 2 Tbs tahini
• juice of 1 lemon
• 1 Tbs olive oil
• salt and pepper
• water as needed for proper consistency
1. Preheat the oven to 425 degrees F.
2. Arrange the arugula in a large salad bowl.
3. Place mushroom heads on a baking sheet in an even layer and drizzle with olive oil and season with salt and pepper.
4. Place the baking sheet into the oven and roast for 10-12 minutes until the mushrooms are slightly golden brown and tender to touch.
5. Remove the mushrooms from the oven and let cool for 10 minutes before tossing them with the arugula.
6. Add the avocado and toss to combine.
7. Drizzle 2-3 tablespoons of the dressing on top and toss. Taste and add more vinaigrette or salt and pepper if needed.
8. Sprinkle sesame seeds and serve immediately.
- 2 tablespoons butter
- 1 baby potatoes, unpeeled, diced
- 2 tablespoons peeled and minced ginger
- 2 green onions, chopped
- 2 cloves garlic, crushed
- 2 teaspoons green curry paste
- 1 13-ounce can coconut milk
- 11/2 cups chicken broth
- 1/4 teaspoon sambal chili paste
- 2 cups cauliflower florets
- 1 cup sugar snap peas
- Freshly ground black pepper
- 4 cups cooked rice
- Melt the butter in a large saucepan over high heat, add the ginger, green onions, and garlic. Mix the curry paste into the pan and toast for a moment. Add the cauliflower and potatoes, stirring to coat them with the spices.
- Continue to stir for a few minutes, then add the coconut milk, broth, and chili paste. Bring to a gentle boil and then reduce the heat to simmer for 15 minutes. Season with salt and pepper and serve over rice.