Many times I’ll have some vegetable or other ingredient that I need to use so it doesn’t go bad. This time it was those lovely little brown mushrooms. I had bought a big container of them at Costco while in the U.S. I had them for several days and was afraid that if I didn’t use them they wouldn’t be any good. I absolutely hate to waste anything so started looking in a few of my cookbooks for mushroom recipes.
I found the McDougall Mushrooms in the New McDougall Cookbook and they fit the bill perfectly. I had also purchased a large bag of baking potatoes and wanted something to put on top of a baked potato. This was absolutely delicious.
Dr. McDougall and his wife, Mary, do not use oil. This works out very well as no one is getting the fat from any oil. Olive oil certainly is a nice oil but still contains the same fat content as lard. The following recipe is my adaptation of Mushrooms McDougall but is basically the same as his. He does use 1/4 cup of sherry or apple juice. I think the recipe is just as good with it or without it.
1/4 cup water
1 1/2 pounds mushrooms
1 bunch scallions, chopped or 1/2 sweet yellow onion chopped
4-5 cloves garlic, minced
One 4-oz can chopped green chilies
2-3 tablespoons fresh lemon juice
1/2 teaspoon organic Worcestershire sauce
Freshly ground pepper to taste.
Place the water in a large pan or wok and bring to a boil. Add the mushrooms, scallions, garlic and chilies. Cook for a minute or two and then add the remaining ingredients. Cook over medium heat until most of the liquid is absorbed for 10-12 minutes. I like this to be rather juicy because it is so good to pour over baked potatoes or any other kind of potatoes. Also, don’t forget to cook or bake the potatoes before hand as this recipe doesn’t take very long at all to prepare.