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Cremini Mushroom Umami Bowl

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: damndelcious


  • A2 Ghee (1 tbsp)

  • Cremini Mushrooms, sliced (2 cups)

  • Thyme, fresh (1 sprig)

  • Garlic, thinly sliced (5 cloves)

  • Chilis, to taste

  • Miso Dressing (1-2 tbsp)

  • Qunioa, cooked (1 cup)

  • Olive Oil (1 tsp)

  • Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Cook the quinoa and set aside.

  2. In a skillet heat the olive oil and the ghee and sauté the mushrooms till they are well done. The longer they cook the more umami flavor will be released.

  3. Add the garlic and chilis and cook with the mushrooms till the garlic is tender and starts to brown.

  4. Add the thyme, quinoa, salt and black pepper along with the miso dressing and cook and combine well over the heat.

  5. Plate & Serve!

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