The Holiday Series – Maple Mushroom Medley

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This video starts the Holiday Series, which will feature Paleo options for Thanksgiving and Christmas dinner. I’ll hit some classics and introduce some new ones, like today’s Maple Mushroom Medley. I think of this as an alternative to stuffing, but it really works as a great side dish any time of year.

I saw a video of Jacques Pepin talking about how when he came to the US, the only way he could get mushrooms was in a can. He’d have to travel to a specialty store even to get button mushrooms. Fast forward four decades and you find Chanterelles at Costco! Go figure. In this preparation, I pair them with criminis in order to get a bit more bang for my buck. As always, I encourage you to be creative and use whichever mushroom cross your path. Or, should I say trail…

While this wasn’t a psychedelic experience, these mushrooms will put a smile on your face, especially if you can find chanterelles. Make these for your family this holiday season and prove your prowess as a Culinary Ninja.

I am excited about what’s on the horizon for this site, so be sure to stay tuned and know that I appreciate you following me and my Culinary Adventures.

Keep close to those you love, keep your head up, and “Keep It Paleo!”

Your Pal,

Paleo Nick

(Raising future Culinary Ninjas)

Maple Mushroom Medley

Ingredient List:

  • 1 pound crimini or button mushrooms, sliced ½” thick
  • 12 oz. chanterelle mushrooms, sliced to similar size as criminis
  • 1 tablespoon olive oil
  • 2 tablespoons fresh garlic, minced
  • ½ large onion, small dice
  • 2 tablespoons rendered bacon fat (optional)
  • 3 tablespoons maple syrup
  • ¼ cup fresh cilantro, roughly chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Preparation Instructions:

  1. Heat olive oil in a large sauté pan or cast iron skillet and cook garlic until lightly toasted, approximately 60 seconds, stirring constantly.
  2. Add onion and a pinch of salt and cook for 4 minutes, stirring/tossing occasionally.
  3. Add mushrooms and toss to coat with onions and garlic, then add bacon fat.
  4. Cook for 5 minutes as mushrooms release their moisture. The medley will become very soupy.
  5. Add the maple syrup and continue to cook until moisture is reduced to au sec, which is French for “almost dry.”
  6. Season with salt and pepper and finish with fresh cilantro. Toss one last time and transfer the mushrooms to a serving dish.
  7. Share with your family and smile because you are a Culinary Ninja!

“Keep It Paleo!”

Zone Breakdown:

Proteins: (0)

There are no added proteins to this recipe.

Carbohydrates: (9)

Our carbs primarily come from our mushrooms and our maple syrup. First our mushrooms. About 1 pound of mushrooms gives us about 6 cups, and 12 oz gives us about 4 cups, so given that we know that 4 cups equals one block, that gives us 2.5 blocks form the mushrooms. The maple syrup measures in at 2 teaspoons per block, so with three tablespoons being used, that’s 9 teaspoons, or 4.5 blocks of maple syrup. Our final few blocks come from our garlic, where we know about 10 cloves equals one block and one clove equals about a teaspoon. Since we have about 6 teaspoons, for easy math we will round it up to one block. Our final block is coming from the onion.   ½ cup of onion equals one block and about ½ large onion equals ½ cup. We have a total of 9 Carb blocks.

Fats: (9)

We are not counting in in the optional fat to be added, instead we are just counting the olive oil.   We know that 1/3 of a teaspoon equals one block, therefore we have 9 blocks of fat in this recipe. If you choose to add in the optional fat, use the same formula, (1/3tsp = 1 block) to add up the additional blocks added.

Balancing Act:

This recipe is very balanced in the fats and carbs. You can break it into three portions and have three evenly split meals. Now just add 3 protein blocks and you will be all set!

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