I always love mushrooms in the fall and winter – they are the perfect comfort food, and so versatile! A friend of mine mentioned that she found a mushroom sampler at Costco, so it was the perfect reason to make a cozy mushroom dish for dinner this week. The sampler that I used contained four delicious mushroom varieties: Trumpet Royale, Maitake Frondosa, Alba Clamshell, and Brown Clamshell.
Of course, you could make this recipe with your mushroom of choice – portobello, baby bello, shitake, button, etc. It’s easy and satisfying, vegan, and gluten free! The base is millet, but can easily be swapped with farro, quinoa, brown rice, or even pasta. While the millet is cooking, the rest of the dish comes together quickly. Simply sauté the onions, garlic, and mushrooms – then add the seasonings, broth, and kale.
Once the mushroom mixture thickens slightly, scoop cooked millet into bowls and top with the mushroom gravy. Enjoy!
- 1 cup uncooked millet (makes ~4 cups cooked)
- 1 tsp, extra virgin olive oil
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 4 cups sliced mushrooms – can be any variety, or a combination
- 1 1/2 Tbsp. minced fresh rosemary (or 1/2 Tbsp. dried rosemary)
- 2 Tbsp. nutritional yeast
- 1 1/2 Tbsp. low-sodium tamari (or soy sauce if not gluten free)
- 1/2 Tbsp. cornstarch
- 1 1/4 cup low-sodium vegetable broth
- 1 cup fresh chopped kale, stems removed (or 1 cup frozen kale, thawed)
- Freshly ground black pepper & kosher salt, to taste
- Cook millet according to directions and set aside.
- Meanwhile, heat the oil in a large skillet. Cook the onions and garlic for about 5-10 minutes, until tender
- Add mushrooms, and sauté for another 10-15 minutes.
- Stir in rosemary, nutritional yeast, and tamari and cook for 1-2 more minutes.
- Whisk the cornstarch and vegetable broth in a small bowl until combined, add to skillet.
- Cook until thickened slightly. Add kale and stir to combine.
- Serve over cooked millet.