When you are trying to come up with a recipes you want to make your favourite food for you taste buds, let one of them be mushrooms. The great thing about this recipe, though, is that both the stock and the mushrooms can be prepared up to one week in advance, and stored in the fridge you can pull all the ingredients together, and enjoy a hearty bowl of mushroom and vegetable pho in less than 30 minutes. With fresh herbs and Chile the final dish come together beautifully.
Crispy roasted mushrooms and vegetable pho revelation
When you are trying to come up with a recipes you want to make your favourite food for you taste buds, let one of them be mushrooms
For the mushroom and vegetable pho:
- Handful of fresh cilantro
- Handful of fresh mint leaves
- Slow Roasted Crispy Mushrooms (see recipe below)
For the rich mushroom stock and slow-roasted crispy mushrooms:
- Olive oil
- Sea salt, to taste
- Handful of flat-leaf parsley
watch how to make cripsy muchroom here.
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