2 cloves garlic
2 Tablespoons olive oil
1/2 purple onion, sliced
3 parsnips, peeled and sliced
2 celery stalks with leaves, chopped
1 Tablespoon fresh parsley
Salt and pepper
Dash of ground mustard
1/4 cup sunflower seeds
Sauté garlic cloves in olive oil. Add onion, parsnips, celery, parsley, salt, pepper, and mustard. Then add sunflower seeds and leftover egg batter from the mushrooms (below). Sauté.
For the mushrooms:
Portabella mushroom caps
1 egg, beaten
1/2 cup gluten-free flour
Basil
Salt
Pepper
Dehydrated greens
Garlic salt
Mix dry ingredients together. Dip mushroom caps in egg then in flour and spice mixture. Fry mushrooms in a little bit of olive oil until cooked.
Top with salsa mixture. (if desired you could also top the mushrooms with the salsa and parmesan cheese, then broil).
