Chef Chrissy Tracey new cookbook, Forage & Feast, is out NOW!
You’ll find over 85 vegan recipes featuring foraged ingredients for fall, winter, spring, and summer recipes — no matter where you live!
Link to cookbook: https://www.amazon.com/Forage-Feast-Bringing-Mushrooms-Cookbook/dp/1984862243
RECIPE:
Garlic Aioli
•2 cloves of garlic, minced
•3 tbsp mayo
•1/2 tsp harissa seasoning or paste
Parsley Chimichurri
•1/4 cup fresh parsley, finely minced
•3-4 cloves of garlic, diced
•juice of 1/2 lemon
•1 tbsp red wine vinegar
•2-3 tbsp olive oil
•1 tsp chili flake
•1/2 tsp salt
•black pepper, to taste
Portobello Mushrooms
•2 large portobello mushroom caps, sliced
•1 tsp smoked paprika
•1 tsp onion powder
•1/2 tsp cumin
•1/4-1/2 tsp kosher salt
•1 tbsp butter or olive oil
Serve on pita or sourdough, and garnish with mint, create by Chef Chrissy Tracey