MUSHROOM

MUSHROOM 'ESCARGOT'

I didn’t expect this to taste like escargot, which is one of my all-time favorite foods, but it does! Try this as a main or as a side dish. Serves 4.

INGREDIENTS:

2 large portobello mushroom caps
1 package of baby bella mushrooms
¼ cup ghee (I like 4th and Heart)
¼ cup fresh Italian parsley, finely chopped
4 garlic cloves, finely minced
JF Spicy Salt, to taste

PROCESS:

Preheat your oven to 425º. In a small bowl, combine the ghee, fresh Italian parsley, and the garlic. Mix well until it forms a paste. Evenly spread the mixture across the tops of your portobello mushrooms and all over the baby bella mushrooms too. Sprinkle each mushroom with a pinch of JF Spicy Salt. Roast these for 20 minutes.