Blackened Mushrooms with a Blackened Mushroom Sauce

• 2 Tablespoons Olive Oil (substitute: Coconut Oil, Canola Oil, Grapeseed Oil), Divided Use
• 2 Tablespoons Grass-fed Butter (preferably, Or Regular If You Don't Have Access), Divided Use
• 2 Shallots, Minced In Food Processor
• 5 cloves Garlic, Minced In Food Processor
• 1/4 teaspoons Sea Salt (up To Double This Amount, To Taste)
• 7 ounces, weight Fresh Wild Mushrooms, Thinly Sliced (substitute: Rehydrated Mushrooms If You Don't Have Access To Wild---but I Cant Vouch For Flavor Or Texture)
• 1 Tablespoon Blackened Spice Mix (recipe Below)
• 1/4 Small Onion, Finely Chopped
• 2 Tablespoons Whole Wheat Pastry Flour (substitute: Any Flour)
• 1/4 cups Whiskey (double This Amount If You're Feeling Fun)
• 1 cup Vegetable Stock (substitute: Chicken Stock, Seasoned Water)
• 1 cup 1% Milk
• 1/4 teaspoons Freshly-ground Nutmeg
• 2 teaspoons Garlic Powder
• 1 teaspoon Paprika
• 2 teaspoons Onion Powder (substitute 1 Tablespoon Of Finely Minced Green Onion For 2 Teaspoons Of Powder)
• 1 teaspoon Fresh Thyme (use Half Of This Amount If You Use Dried Thyme)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Black Pepper
• 1/2 teaspoons Freshly-ground Nutmeg
• 18 teaspoons Cinnamon

1. Its best to have everything chopped and ready for this recipe because it comes together relatively quickly and that keeps the stress level down in the kitchen, always a good thing.
2. First, combine all the spices for the blackened seasoning and set aside.
3. Then, in a large skillet over medium heat melt 1 tablespoon of butter and 1 tablespoon of oil.
4. Add the minced shallot/garlic mixture (to mince it, I toss it in the food processor and pulse a few times until minced) and salt and saute for 1-2 minutes.
5. Next add mushrooms and blackened spice.
6. Coat all the mushrooms with the garlic/shallot mix and the spice mix.
7. Saute, stirring occasionally, for 5-7 minutes until the mushrooms are browned and tender.
8. (Resist the urge to add more oil/butter, keeping the heat on the lower end helps with this.
9. I used my oil mister to add a little bit towards the end because I didnt want them to burn.)
10. Remove the mushroom mixture from pan and enjoy in tacos, enchiladas, on baked sweet potatoes, atop pasta or transform them into a blackened mushroom whiskey sauce.
11. To transform them into the blackened mushroom whiskey sauce simply pick up where the recipe left off and DO NOT CLEAN THE PAN.
12. Remove the mushrooms from the pan (let them cool and then chop themoptional).
13. Add the onion to the pan and saute 1-2 minutes, then add back the mushrooms and sprinkle with the flour and the remaining 1 tablespoon butter and 1 tablespoon olive oil.
14. Saute 3-4 minutes until the flour is cooked through.
15. Then carefully add the whiskey, starting with 1/4 cup.
16. If you want more add it, but it will be more whiskey-like if you do.
17. That said, I used 1/2 cup and LOVED it.
18. Use a wooden spoon and scrape all the brown bits off the bottom of the pan.
19. Simmer for 3-4 minutes to let the alcohol burn off.
20. Next, whisk in the stock, being sure to avoid any clumps by constant whisking.
21. Simmer for 2-3 minutes then add the milk and nutmeg and continue to simmer on medium low heat for at least 5 more minutes, stirring occasionally.
22. Turn off heat and enjoy on anything and everything.
23. Its great on steamed broccoli, baked potatoes, tacos, pasta, enchiladas, toasted bread or straight up.

olive oil, grassfed butter, shallots, garlic, salt, mushrooms, blackened spice mix, onion, whole wheat pastry flour, whiskey, vegetable stock, milk, freshlyground nutmeg, garlic, paprika, onion, fresh thyme, paprika, oregano, cayenne pepper, black pepper, freshlyground nutmeg, cinnamon

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/blackened-mushrooms-with-a-blackened-mushroom-sauce/ (may not work)