Bor Mushroom is an amazing recipe! It is very versitile so you can add ingredients or subsititue them.
Here is the recipe! This is a great recipe to eat because it is rich is selenium because of all the amazing mushrooms!
1 pound of mushrooms (sliced)
1/4 Cup of coconut oil
1 tsp thyme
1 tsp hot hungarian paprika (or cayenne pepper)
1/4 small onion chopped
5 cloves of fermented garlic (fresh garlic is fine as well)
1/4 cup of wine (it's great with white wine, but I used red)
1/4 cup of broth (I used lamb but vegetable broth is great if you are trying to make it vegetarian)
1 tbsp parsley
In a skillet, combine mushrooms, thyme, and coconut oil
Once it starts looking like the picture above, add in the onions & garlic
Cook this down for about 5 minutes- the onions will become translucent.
Add in the wine here, and stir well.
Next you add your broth. The only broth I had canned & not frozen was lamb broth. It made for a mighty fine bor mushroom!
Now let it simmer for a few minutes.
Add the parsley. You can use fresh parsley, but I used the parsley that I dried from my garden last year.
Next add your paprika and any other spices you enjoy.
Let it cook down until there is still sauce but not a ton of sauce. It will look like this!
You can serve this with langos, toasted bread, over rice or quinoa, over noodles, or over mashed potatoes!
This can easily be a paleo meal! Or even a vegetarian or vegan meal as well. I prefer to add full fat organic sour cream to it but I add sour cream to almost everything!
Tonight we enjoyed our Bor Mushroom dinner in front of the television for a movie night! I drank some freshly sun-brewed green tea with a like squeezed in!
Who am I?
My name is Jessica Kellaway! I am the earth loving, natural parenting, Jesus loving weirdo your mama might have warned you about!