Quick and Easy Garlic Mushrooms

, vegan , vegetarian , easy and quick , easy to adapt , garlic mushrooms , mushroom

chaiwithpreethi.com's avatarChai With Preethi

I love mushrooms and you will always find some in my grocery cart. I can eat them sauteed, in a curry, biryani or an omelette, pasta, pizza or in a bowl of soup. Earlier, I have posted a recipe for stuffed mushrooms and mushroom curry and added mushrooms in my stir fry, fajitas, etc. (search for mushrooms and you will find all the recipes). This will not be my last.

This recipe usually calls for butter but I have used olive oil. This is a healthier version but tastes as good, actually tastes mouth watering delicious. It is quick to make and uses basic ingredients which you would have in the pantry. I could eat a bowl of this by itself but you could serve it as a side. Depending on the spices you add, you can make it Indian, Chinese or Italian. Enjoy!

Ingredients

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Vichyssoise (leek and potato soup)

dairy-free, egg free, food, food allergies, gluten-free, leek and potato, nut-free, soup, soya-free, vegan, vegetarian, vichyssoise

lucylox's avatarLucy's Friendly Foods

Brrr, it’s suddenly really really cold. A good excuse to make some soup, the perfect comforting winter warmer lunch option …

In my eyes, Vichyssoise is a French classic, although I understand there is some debate over whether it is French or American in origin. It is normally served cold but January isn’t really the season for cold soups and it’s also divine served hot. The classic recipe calls for plenty of butter and a ‘vat’ of cream, but I guarantee you won’t even notice that these ingredients are missing. You really don’t need them. The softly cooked leeks and potato give a natural luxurious velvety smoothness so why add butter or cream? Plus, who wouldn’t love a fantastic flavoured soup with just 4 ingredients as its base? It really is one to file under ‘simple’.

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You’ll notice the different colours in the photos, the greener soup has some of…

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