Marsha in the RAW
Welcome! This is the happy-healthy-living blog of a fruit-loving vegan. I hope you enjoy looking at all this ridiculously healthy food :)

Please keep in mind that I do not claim credit to any of the photos, unless otherwise noted.

P.S. Also! Please keep in mind that, although I do read too much for my own good and actually am quite knowledgeable in the "food/health" field, I am not a dietician, nutritionist, life coach, or any sort of professional - I am just an 18 year-old with a passion!
I love food. What a lame way to start a post. But it’s true! And I love mushrooms, in all their shapes and forms. So here is a mushroom recipe I came up with a few nights ago (and am about to make yet again! I got the idea from my black bean recipe, here, but liked this infinitely more. Sort of, since I still love tortillas!)
Ah-mmmmmm-mazing Mushroom Skillet
5 or 6 medium sized blown-caps or baby portabellosSpoonful of Dijon style mustardAbout 1/4 cup canned black beans, undrainedSalt and pepper, to tasteFresh parsley and dill-weedThinly sliced onions, roughly the same amount as beansFresh or frozen green beans (I used frozen, so cooking time will be shorter.)
Slice mushrooms thinly, like in the picture. Then put all the ingredients, sans herbs, into a non-stick skillet and cook, on medium heat, for some 5 to 10 minutes, stirring occasionally. Serve on top of rice or noodles or pasta…or maybe in a tortilla? ;)
For a spicier variation, I have tried this with curry powder and it’s delectable. But then I love curry powder almost as much as I love mushrooms, which I love almost as much as tortillas and chocolate and peanut butter and - I need to stop rambling. Enjoy!
Photo from here!
  1. I love food. What a lame way to start a post. But it’s true! And I love mushrooms, in all their shapes and forms. So here is a mushroom recipe I came up with a few nights ago (and am about to make yet again! I got the idea from my black bean recipe, here, but liked this infinitely more. Sort of, since I still love tortillas!)

    Ah-mmmmmm-mazing Mushroom Skillet

    5 or 6 medium sized blown-caps or baby portabellos
    Spoonful of Dijon style mustard
    About 1/4 cup canned black beans, undrained
    Salt and pepper, to taste
    Fresh parsley and dill-weed
    Thinly sliced onions, roughly the same amount as beans
    Fresh or frozen green beans (I used frozen, so cooking time will be shorter.)

    Slice mushrooms thinly, like in the picture. Then put all the ingredients, sans herbs, into a non-stick skillet and cook, on medium heat, for some 5 to 10 minutes, stirring occasionally. Serve on top of rice or noodles or pasta…or maybe in a tortilla? ;)

    For a spicier variation, I have tried this with curry powder and it’s delectable. But then I love curry powder almost as much as I love mushrooms, which I love almost as much as tortillas and chocolate and peanut butter and - I need to stop rambling. Enjoy!

    Photo from here!



  1. 3 notesTimestamp: Saturday 2012/06/09 18:31:29veganfoodyummyhealthyvegetariandeliciousmushroomsbeansdinnerrecipe
  1. marshaintheraw posted this