Olive Oil -  2Tbsp.

Baby Bella Mushrooms, sliced  - 1 cup

Carrots, diced  - 1 cup

Fennel, thinly sliced - 1 cup

Zucchini, cut into half moons, thinly sliced - 1 cup

*Baby Potatoes, steamed and cut in half - 2 cups

Diced Tomatoes, canned - 1 cup

Salt and Pepper - to taste 

Māla Girl Mushroom Brainiac - 3 Tbsp.

Hot Water - 3 cups 


1. Heat medium size sauce pot over medium heat. Add olive oil and swirl around pot. Add mushrooms, carrots and fennel. Season vegetables with salt and pepper. 

2. Cook approximately 3-5 minutes or until mushrooms begin to turn lightly golden. Add in zucchini, potatoes and diced tomatoes. Season with 3 Tbsp. of Māla Girl Mushroom Brainiac and stir so veggies are evenly coated with mushroom brainiac mix. Add 3 cups of hot water. Bring to a simmer. 

3. Finish with some fresh parsley and rosemary sprig if you have one!

4. This is also great with fresh parmesan on top as well!

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