fiteatrest 
My love affair with mushrooms started in my childhood years, foraging for these delicious morsels during forest hikes on summer vacations. Mushrooms are a staple in Russian cooking and my mom’s mushroom soup immediately brings back memories of home. In my quest towards more plant-based eating, I have been including more plant bowls in my meals. This warm mushroom bowl comes together quickly and includes a little bit of everything - the substantial protein from the beans, the creamy smoothness of avocados, the acidity of marinated artichokes and the crunch of fresh cucumbers. Of course, mushrooms are the real star.
Ingredients:
- 10-12 baby bella or white mushrooms
- ¼ red or white onion or 1 small shallot
- 2 small or 1 large cucumber
- ⅓ avocado
- 1 cup cooked beans
- ½ cup marinated artichokes
- 1 bunch fresh dill
- 1 tbsp coarse salt
- ground pepper to taste
- 1 tsp paprika
- 1 tbsp olive oil
Directions:
1. Dice the mushrooms and onions.
2. Heat a medium size pan on the stove. Add 1 tbsp olive oil.
3. Add the mushrooms and saute, stirring occasionally.
4. Add the onions and stir, cook until onions are translucent. Adding the onions after the mushrooms ensures they don’t burn.
5. Spices go in next - salt, paprika, pepper, plus freshly chopped dill. Stir.
6. Assemble the bowl - mushrooms in the center. Around them, add a cup of beans, diced cucumber, cubed avocado, and artichokes.
7. Serve warm. Enjoy!
Watch the video on my YouTube channel:
