Plant Based Spicy French Mushroom Relish
Then I accidentally found out that mushrooms actually offer more potassium than bananas and way more flavor.
Time to make some mushrooms!
I kept it simple, but not too simple.
There are not a lot of choices of fresh mushroom where I am. So I went with 1 pint white mushrooms and 1 pint baby bella mushrooms.
Mushrooms and brandy are like peanut butter and jelly. They just go together. So I used that too. Basically this is a riff on french onion soup, but with mushrooms as the star ingredient. I kept the amount of liquid low to create a mushroom relish, but you could modify this with more liquid to yield a beautiful mushroom soup.
1 pint white mushrooms, chopped small
1 pint baby bella mushrooms, chopped small
1 poblano pepper, diced
1 jalapeno, deseeded and minced
1 serrano, deseeded and minced
6 cloves garlic, minced
2 tbls brandy
2 tbls white wine, I used sauvigon blanc
1/4 cup olive oil
3 1/2 cups water
2 1/2 tsps salt
1 tsp black pepper
2 tsps celery seed
2 tsps alleppo pepper
1 tsp dry basil
Cook down the mushrooms in the oil and salt until nicely darkened. Add brandy and cook off for 3 minutes. Add garlic and soften that. Add wine and cook off for 3 more minutes. Continue to simmer 5 more minutes.. The mushrooms will release a lot of moisture and you'll have a dark liquid in the pot.
Add 2 cups of the water and continue to simmer until not much liquid is left.
Add remaining ingredients and simmer for 10 more minutes or until your pot ratio is 1/3 deep, dark broth to 2/3 tender mushrooms.