Try substituting half the meat called for with mushrooms, and adjust up or down accordingly. If you’re in a hurry, pick up pre-sliced mushrooms, which will cut down on prep time. Even if you use whole mushrooms and slice them yourself, this recipe is simple and quick. Store leftovers in the fridge and you’ll have a healthy meat substitute at the ready.
Roasted Mushroom Base Ingredients:
2 tablespoons extra-virgin olive oil (or coconut oil)
2 pounds organic mushrooms, sliced, or quartered
Salt to taste
Freshly ground black pepper to taste
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment. In a large bowl, toss mushrooms with oil, salt, and pepper. Spread in an even layer on baking sheets and bake in the middle and lower racks of the oven for 10 minutes, stirring every 5 minutes. Switch pans top to bottom and bake for another 10 minutes, stirring every 5 minutes.
The mushrooms should be tender and dry when done. Remove from heat and allow to cool. Grind in a grinder or pulse in a food processor fitted with steel blade until broken down into small pieces resembling ground meat. Taste and adjust seasoning. The mix will keep for about 4 days in the refrigerator.