Vegan Sautéing Mushroom Blend (Portobello, Shiitake, Oyster) with Kale and Curry Powder
🌱 100% Plant-Based
Cook Time: 6-8 min
Total Time: ~18 min
Temperature: 400°F
Protein: 5g per cup
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 8 oz (225g) mixed mushrooms, sliced mushroom blend (portobello, shiitake, oyster)
- 2 cups kale, prepped
- 1 tablespoon curry powder
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Wipe clean with damp cloth, don't wash. Slice or leave whole for caps.
- Season: Toss mushroom blend (portobello, shiitake, oyster) with 1 tablespoon curry powder, salt, and pepper.
- Prep vegetables: Wash and cut kale into even pieces for uniform cooking.
- Heat: Set to 400°F. Add 1 tablespoon oil.
- Cook protein: Add mushroom blend (portobello, shiitake, oyster) and cook for 6-8 minutes. Don't crowd pan, cook in batches, let moisture evaporate first
- Add vegetables: Add kale and cook until tender-crisp, about 5-8 minutes.
- Season: Toast in oil for 30 seconds before adding liquid. Taste and adjust salt and curry powder.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 5g per cup from mushroom blend (portobello, shiitake, oyster)
- Fiber: High — from both mushroom blend (portobello, shiitake, oyster) and kale
- Diet: 100% plant-based, vegan, dairy-free
- Category: Mushroom
Tips for Best Results
- Don't crowd pan, cook in batches, let moisture evaporate first
- Curry Powder tip: Toast in oil for 30 seconds before adding liquid.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 400°F.