Mushrooms Sauteed in Coconut Oil - Vegan Video Recipe

I like a recipe with just two ingredients and my Mushrooms Sauteed in Coconut Oil fits the bill.

I guess you could call this an anti-recipe video and it's a pretty recipe too, just check out the bright yellow mushrooms I picked up. And while there's nothing to it, you will still like the simple flavors of my latest Cheap$kate Recipe video.

I chose these mushrooms because they showed up at my local 99c only Store. Called Champignon Mushrooms, they have a mild flavor similar to white or brown button mushrooms. I was expecting a more pungent taste like shitake or oyster mushrooms. But that's okay, the more flavorful Coconut Oil shines strongly through.

Click on any photo to see larger.

Normally, I would saute mushrooms in a little butter, but I know my vegan visitors like a budget recipe too.  It's fun to mix it up with flavorful cooking oils.

The mushrooms I got came in a sealed package and as a large root segment. I split the mushrooms into smaller segments for easier sauteing. I used a tablespoon of oil. You only need to cook them until soft and tender - just a couple of minutes on each side.

If you like mushrooms caramelized, then saute on one side without moving them for about 3 minutes, and flip mushrooms once to finish for another minute.

For the last couple of years, Coconut Oil has been showing up at my local 99c only Store and even the Dollar Tree. Like the name says, Coconut Oil has a distinct flavor, so if you don't care for coconut then you can substitute any oil like Olive, Peanut, Walnut or even Avocado Oil. I've noticed Coconut Oil can be semi-solid like butter or it is liquid, I think it depends on the temperature.

I like sauteed mushrooms plain. I could have added them to a hot soup of 25 cents per package ramen with veggies and topped with a boiled egg; or add them to a medley of button mushrooms for an earthy Mushroom Soup (like I did in this recipe, here.) But they don't show up cheaply very often so I just wanted to enjoy them sauteed in Coconut Oil.

My Mushrooms Sauteed in Coconut Oil can be served right out of the frying pan, or add them warm on a fresh green salad or a fave protein. They can also go into your favorite pasta dish.

When you find mushrooms on sale then give them a quick saute in Coconut Oil for a tasty snack or add to a fave entree.

Mushrooms Sauteed in Coconut Oil  - VIDEO

Play it here, video runs 3 minutes 10 seconds

My YouTube video link for viewing or embedding, just click here.

Ingredients (1 to 2 servings)

• Fresh mushrooms - about 4 to 5 ounces. I cooked with mushrooms I found on sale, called Champignon, but okay to use regular white and brown button mushrooms or any favorite you like.
• 1 tablespoon coconut oil - Okay to use any tasty veggie oil you like.
• Salt and pepper - optional. I did not season this recipe, but you can.

Directions
Prepare mushrooms. If there is dirt then brush or scrape off. Discard dried or old stems from any mushroom cap.

Slice or break apart mushrooms into bite sizes. You can leave whole for smaller button mushrooms. You can also break apart mushrooms after sauteing.

Over a medium-hot pan coconut oil, then add mushrooms.

Depending on the size of mushrooms you can saute each side for a couple minutes each, until soft and slightly browned. Saute about 3-5 minutes total. Time will depend on the temperature of the frying pan and the thickness of mushrooms.

A quick saute is what you want - best not to overcook mushrooms.

Serve warm is best.

Scrambled Eggs & Mushrooms - Video Recipe

It's the Golden Age of cheap fungi and I'm taking advantage of it especially in the morning, with my earthy and pungent Scrambled Eggs and Mushrooms.

All kinds of small packages of fresh mushrooms have been showing up in my local 99c only Stores. Everything from shitake to portabella, and oyster to regular white or brown button.

Baby Bella Crimini & White Button

Champignon

Oyster & Portabella Mushrooms

I mainly like to cook them one way, sauteed for a few minutes in butter. So tender and woodsy in flavor with a slightly salty/sweet rich buttery taste. I will inhale sauteed mushrooms in butter on their own, like scooping peanut butter from a jar.



I like Cheese and Mushroom Omelets like this, but for ease and quickness I'll saute mushrooms in butter and go right to adding a couple eggs for a scramble. It's a no fuss, no muss way to start the day.

And use your favorite scrambled eggs recipe. Do you whip the eggs first or just crack them right into an oiled pan? Do you like a splash of milk in your whipped eggs, too? Hey, go for any way you like it.

You can use any packaged mushrooms on sale, or if none are available discounted, then buy 2 or 3 loose button mushrooms per scramble - that's all you'll need for my cheap$kate recipe.

Click on any photo to see larger.

I've been picking up 8-packs of medium size eggs at my local Dollar Tree lately. For this recipe I use 3 eggs per Mushroom Scramble. Of course it's okay to make a quickie one or two egg scramble.

My Scrambled Eggs and Mushrooms recipe is simply delicious and I know you will return to this recipe often....once you give it a go.

Scrambled Eggs & Mushrooms - VIDEO

Play it here, video runs 1 minute 47 seconds

 My YouTube video link for viewing or embedding, just click here.

Ingredients (1 serving)
2-3 eggs - I used 3 medium sized eggs for this recipe, but okay to use as little or as many as you like.
2-4 button mushrooms - sliced. Amount of mushroom is up to you. Okay to use any type of favorite mushroom.
Butter or cooking oil - about a tablespoon total. Just enough to saute mushroom and scramble eggs.
Salt and pepper to taste - If I use salted butter, then all I add is a little black pepper.

Directions
Brush off dirt on mushrooms, if needed. Slice or break apart mushrooms into bite-sizes so they will cook faster and evenly.

Add mushrooms to a heated pan with butter or oil. Saute until mushrooms are soft, about 3-5 minutes.

Add a little more butter or oil if necessary, before you mix in eggs.

Make an egg scramble any way you like. You can blend raw eggs in a bowl, or just crack eggs right into sauteed mushrooms.

Scramble eggs to desired doneness. Depending on heat of pan, it takes a couple of minutes, or so.

DIG IN!

Best Mushroom Cream Soup - Video Recipe

Fungus shouldn't taste this good. Cream and caramelized mushroom blend together perfectly. My rich and earthy Mushroom Cream Soup is meant to be shared on a cold wintry day.

I often find four ounce packages of brown crimini and portabella, along with regular white button mushrooms, at my local 99c only Stores, here in Los Angeles. Sorry to rub it in, but mushrooms are expensive, except in my Cheap$kate Chateau.

Click on any photo to see larger.

The rest of the ingredients are cheap enough. I saute onion along with the  mushrooms, and sweeten the soup with white wine and rich cream.

You can keep this recipe vegan by substituting cream with almond, cashue or soy milk. I'm not up on all the milk alternatives, so use what you like.

I add a couple cups of water to the soup, but you can use a favorite broth for an extra flavorful soup.

Can you keep it low calorie and leave out the rich cream? Heck yeah, it's just as tasty without cream.

But if you are feeling extravagant, and making this for a special occasion, like trying to impress, then go all the way...with extra cream!

Mushroom Cream Soup - VIDEO

Play it here, video runs 3 minute 10 seconds

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 4-6 servings)
3 packages of mushrooms - I got 4 to 5 ounce packages of each: crimini, white button and portabella mushroom. Okay to use one type of mushroom, or any you can find on sale.
1 onion chopped - I used a cheap yellow onion.
1 cup white wine - optional. If you leave it out then just use broth or water instead.
1 cup heavy cream - okay to keep soup light and use low fat milk or a milk substitute. Even okay to leave out cream altogether.
2 cups water - or a favorite broth.
1 tablespoon vegetable oil - to saute onion and mushrooms.
Salt and pepper to taste.

Directions
Please note that I cooked this soup recipe in a large pot. If you use a standard smaller pot then cooking time for mushrooms may take longer than 5 minutes, more like 10 minutes. Mainly, just cook veggies until soft.

Chop one whole onion. Saute in pot with tablespoon of oil over medium heat. Cook and stir onions until soft, about 5 minutes.

Clean mushrooms if needed. (Wipe off dirt with a soft brush or napkin.)

For crimini or white button mushroom roughly slice. Okay to use pre-sliced mushrooms.

For larger portabella mushrooms whipe off any dirt. Once the portabella mushrooms are cleaned, slice them up. Doesn't matter how small the pieces, as they will end up in a blender or food processor.

Once onions are softened stir in the mushrooms. Cook them another 5 minutes until mushroom pieces are soft. May take longer to soften if you use a small pot - the more pan surface area the quicker everything cooks through.

Salt and pepper to taste any time during sauteing.

Mushrooms and onions will reduce in size considerably. Again if you use a small pot the mushroom may take 10 minutes to soften.

Pour in about a cup or white wine. 

Finally add 2 cups of water or a favorite broth. Mix liquid well. Bring soup up to a low simmer and cover the pot.

Simmer for about 15 minutes. You just want to finish cooking the mushrooms and onions until extra soft.

Now you are ready to finish up the Mushroom Cream Soup. Allow the soup to cool down so you can add it to a blender or food processor. Blending with hot liquid is asking for trouble. Let the soup cool down for at least 5 minutes.

Add soup to a blender and pulse/blend until smooth. It goes pretty quickly. I blended all my soup in about a minute. Okay to work in batches. I blended my soup in two batches.

Finally add blended soup to a pot. Stir in a cup of almond milk, whipping cream, or half and half. Okay to keep the soup light and add regular or low fat milk. You can use any favorite vegan milk substitute, since now all you are doing is a final soup warming up.

For an extra low calorie, and vegan, soup it's okay to leave out cream altogether.

Heat Mushroom Cream Soup until hot, about 15 minutes - that's it. I sometimes like to simmer the soup on low for half an hour or so, just to marry and deepen the flavors of onion and mushroom -- you know how it goes, soup and stew just get better over time. Add more liquid if necessary for any prolonged cooking.

Mushroom Cream Soup - Vegan Recipe Video

Fungus shouldn't taste this good. Almond milk and caramelized mushroom blend together perfectly. My rich and earthy Mushroom Cream Soup is meant to be shared on a cold wintry day.

I often find four ounce packages of brown crimini and portabella, along with regular white button mushrooms, at my local 99c only Stores, here in Los Angeles. Sorry to rub it in, but mushrooms are expensive, except in my Cheap$kate Chateau.

Click on any photo to see larger.

The rest of the ingredients are cheap enough. I saute onion along with the  mushrooms, and sweeten the soup with white wine and almond milk.

You can keep this recipe vegan by substituting cream with almond, cashew or soy milk. I'm not up on all the milk alternatives, so use what you like. 

I add a couple cups of water to the soup, but you can use a favorite broth for extra flavorful soup.

Can you keep it low calorie and leave out the rich cream? Hell yeah, it's just as tasty without cream. For my real Cream Mushroom Soup Recipe click here.

But if you are feeling extravagant, and making this for a special occasion, like trying to impress a date, then go all the way...with extra cream!

Mushroom Cream Soup - VIDEO 

Play it here, video runs 3 minutes 14 seconds

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 4-6 servings)
3 packages of mushrooms - I got 4 to 5-ounce packages of each: crimini, white button and portabella mushroom. Okay to use one type of mushroom or any you can find on sale.
1 onion chopped - I used a cheap yellow onion. If you don't like onion then leave it out.
1 cup white wine - optional. If you leave it out then just use broth or water instead.
2 cup almond milk - use any favorite milk substitute.
1 cup water - or a favorite vegetable broth.
1 tablespoon vegetable oil - to saute onion and mushrooms.
Salt and pepper to taste.

Directions
Please note that I cooked this soup recipe in a large pot. If you use a standard smaller pot then cooking time for mushrooms may take longer than 5 minutes, more like 10 minutes. Mainly, just cook veggies until soft.

Chop one whole onion. Saute in pot with tablespoon of oil over medium heat. Cook and stir onions until soft, about 5-10 minutes. You want onions to caramelize just a little to sweeten and lose that raw onion texture and flavor.

Clean mushrooms if needed. (Wipe off dirt with a soft brush or napkin.)

For crimini or white button mushroom roughly slice. Okay to use pre-sliced mushrooms.

For larger portabella mushrooms whip off any dirt. Once the portabella mushrooms are cleaned, slice them up. Doesn't matter how small the pieces, as they will end up in a blender or food processor.

Once onions are softened stir in the mushrooms. Cook them another 5 minutes until mushroom pieces are soft. May take longer to soften if you use a small pot - the more pan surface area the quicker everything cooks through.

Salt and pepper to taste any time during sauteing.

Mushrooms and onions will reduce in size considerably. Again if you use a small pot the mushroom may take 10 minutes to soften.

Pour in about a cup or white wine. 

Finally, add 1 cup of water or a favorite broth. Mix liquid well. Bring soup up to a low simmer and cover the pot.

Simmer for about 15 minutes. You just want to finish cooking the mushrooms and onions until extra soft.

Now you are ready to finish up the Mushroom Cream Soup. Allow the soup to cool down, so you can add it to a blender or food processor. Blending with too hot liquid is asking for trouble. Let the soup cool down for at least 5-10 minutes.

Add soup to a blender and pulse/blend until smooth. It goes pretty quickly. I blended all my soup in about a minute. Okay to work in batches. I blended my soup in two batches.

Lastly, add blended soup to a pot. Stir in 2 cups of almond milk. You can use any favorite vegan milk substitute, since now all you are doing is a final soup warming up.

Heat Mushroom Cream Soup until hot, about 5 minutes - that's it.