Ingredients:½ lb. fresh shiitake/king trumpet/oyster mix
or 3/4 oz. dried wild mushroom mix
2 c. boiling water (for rehydrating)
3 Tbsp. olive oil
2 Tbsp. butter
1 medium onion, diced
1 red bell pepper, diced
1 lb. sweet potatoes and/or Yukon Gold potatoes, diced
½ lb. turnips, beets, brussel sprouts…pretty much any veggie I have on hand
1 cup kale or spinach, chopped
2 tsp. garlic powder
Sea Salt and Ground Pepper, to taste
- If using dried mushrooms, cover dried mushrooms with 2 cups boiling water in a glass bowl. Cover for 8-10 minutes. Remove mushrooms, squeeze as much water out of the mushrooms as possible. Set aside. Strain mushroom stock. Freeze for later use in a recipe that calls for stock.
- In a large cast iron pan, heat oil and butter, sauté onion. Add potatoes, other veggies, red pepper, and mushrooms. If using rehydrated mushrooms, add when potatoes are almost done. Season with garlic, sea salt, and ground pepper. Cover. Cook 25 minutes, stirring often, until potatoes are tender.
- Add kale or spinach. Continue cooking 5 minutes, until kale/spinach is wilted.
- Serve with an egg over easy and sliced avocado! Enjoy!