I had a major revelation while testing out the recipe for this post. As my throat started closing I realized, I am also allergic to mushrooms. Thankfully a little lavender essential oil under the tongue and some Benadryl cleared it up without an ER visit this time … (In case you missed it, this is what happened the last time I ate something I was allergic to).
I WAS able to enjoy the gnocchi portion of this dish, and the rest of my family loved it. I’m a little sad that I have to add mushrooms to my “eat with caution” list, but it beats stabbing myself with an epi pen.
This is a good meal when you are in a hurry and don’t have time to cook from scratch. I used packaged gnocchi from my grocery store – and store brand to boot.
- 16 oz mushrooms, sliced and chopped
- 1 T vegan butter
- 1 C coconut milk
- 1/2 C parmesan cheese
- 2 packages gnocchi
- Add vegan butter to a sauté pan over medium heat and add mushrooms. Saute until mushrooms are soft and cooked through. Season liberally with salt. In a stock pan bring salted water to a boil and cook gnocchi according to package directions. Add 1 C coconut milk to sauté pan, then stir in parmesan cheese until incorporated. Drain gnocchi and plate, spoon mushroom mixture over the top and serve.