Notes: Made without palm oil or animal products. 100% Vegan.
Organic Coconut Oil, Filtered Water, Organic Sunflower Oil, Organic Cashews, Organic Sunflower Lecithin, Sea Salt, Cultures.
Recipe (Serve 4)
Miyoko's Phenomenally Vegan Brown Butter Mushrooms
- 4 Tbs. Miyoko’s European Style Cultured Vegan Butter
- About 1 to 1 ½ lbs. Mixed mushrooms, sliced (crimini, shiitake, oyster, king trumpet, etc.)
- 5 to 6 cloves of garlic, minced (or much more - make it as garlicky as you like)
- 1 tablespoon chopped fresh tarragon, or ½ teaspoon dry tarragon
- Salt and pepper to taste
The nutty notes of browned butter enhance mushrooms with indulgent goodness that makes you want to just keep digging in for more. (Yes, our European-style Cultured Vegan Butter doesn't just melt -- it browns.)
In a large skillet, melt the butter over medium heat and let it come to a nice, nutty brown.
Add the garlic and mushrooms, making sure not to crowd the pan, and turn up the heat to sear and brown the mushrooms and evaporate any liquid coming from them.
Add a few pinches of salt. When they have reduced and have browned, add the tarragon.
Season to taste with salt and pepper.