Taylor's Mushroom Topping 101
When unexpected company arrives just in time for dinner or you just love mushroom topping, this is fast and easy. I get the onions cooking and then fix the mushrooms. Depending on the amount of almond milk you add, this can be used as a topping for:
- Biscuits or Cornbread
- Baked potatoes
- Eggs benedict or scrambled eggs
- Boiled and drained noodles
- Cooked rice
- Sliced meatloaf
- Whatever else your brain may think of!
- 2 pounds mushrooms (I buy them sliced and washed)
- 2 medium white onions (sliced fine or cubed)
- 2 cans condensed mushroom soup
- 1-2 cups almond milk
- ½ cup water
- 1 Tbsp mock chicken seasoning or nutritional yeast, if desired
- ½ tsp garlic powder
- ½ tsp sea salt
- Ground pepper to taste
Spray a large frying pan with coconut oil and place over medium heat. Add onions. Stir, cover and check every couple of minutes. When it looks like the onions are about ready to "stick" to the pan, pour in water and cover immediately with a lid. Check periodically and if onions are not yet soft enough, add a bit more water and cover and cook longer. When they are soft, remove the lid and stir periodically until they begin to brown. Stir until caramelized, then set aside.
Place mushrooms on a cutting board and chop until pieces are about the size of a nickel. Spray a large frying pan with coconut oil and place over medium heat. Add mushrooms. Stir frequently (mushrooms will first get watery, and then that will burn off.) Continue to stir and cook until mushrooms are dry.
Put condensed mushroom soup in a medium sized pan and add 1 cup almond milk and seasonings. Heat over low heat, stirring periodically while cooking onions and mushrooms. Add caramelized onions and dry mushrooms. Heat through.
Depending on what you are putting underneath the topping, add more almond milk until desired consistency is reached.P a generous
Spoon on top of whatever base you have prepared.
Pretty simple and pretty tasty! Note: if you want to make your own gravy from "scratch," there is a recipe for that under Sauces and Gravies.