Recipe: Delicious Vickys Citrus Mushrooms, Gluten, Dairy, Egg & Soy-Free

Recipe: Delicious Vickys Citrus Mushrooms, Gluten, Dairy, Egg & Soy-Free Delicious, fresh and tasty.

Vickys Citrus Mushrooms, Gluten, Dairy, Egg & Soy-Free. Great recipe for Vickys Citrus Mushrooms, Gluten, Dairy, Egg & Soy-Free. If you don't like the thought of cold, orange mushrooms you can use this as a marinade for a few hours just to give a bit of extra flavour. Would go great with fish and salad or as I did, a piece of ciabatta bread Great recipe for Vickys Crumbed Fish with Garlic Mushrooms, Gluten, Dairy, Egg & Soy-Free.

Vickys Homemade Rice Milk, Gluten, Dairy, Egg & Soy-Free step by.

I did make some alterations to meet my diet (no yeast allowed -in addition to dairy, gluten, eggs, citrus, garlic, or nightshades!).

I used ground chicken, and oat flour.

You can cook Vickys Citrus Mushrooms, Gluten, Dairy, Egg & Soy-Free using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vickys Citrus Mushrooms, Gluten, Dairy, Egg & Soy-Free

1. Prepare 450 grams of white mushrooms.

2. You need 120 ml of olive oil.

3. It’s 1 tbsp of sesame oil.

4. You need 120 ml of orange juice.

5. Prepare 2 tbsp of lemon or lime juice.

6. Prepare 4 clove of garlic, minced.

7. It’s 1 tsp of grated orange zest.

8. It’s 1 tsp of grated lemon or lime zest.

9. Prepare 1 tbsp of worcestershire sauce, gluten-free recipe on my profile (vic20adamant).

10. Prepare 1 tsp of paprika.

11. It’s 1 of salt to taste.

12. Prepare 1 of herbs of choice like oregano, coriander etc.

13. You need 1 tsp of mustard seeds (optional).

I was a little shy on onion, so for moisture's, sake I shredded a few cremini mushrooms in the mix.

It has the most amazing golden yellow colour, as any good lemon curd should.

And it's gluten, dairy and egg free - and, of course, vegan.

And you'll want to have a jar on hand… all the time.

Vickys Citrus Mushrooms, Gluten, Dairy, Egg & Soy-Free instructions

1. Clean the mushrooms with a damp cloth and slice them into medium sized pieces.

2. Place the mushrooms, olive oil, sesame oil, juices and grated zests into a saucepan. Heat the mixture until it begins to boil. Reduce the heat to low and let it simmer for 3 minutes.

3. Remove from heat and put in a glass dish or bowl. Add the garlic, paprika, worchestershire sauce, salt, and any other herbs. Allow everything to cool, then refrigerate overnight and serve the next day..

4. This is a cold dish that my dad would serve with all manner of things, salads, fish etc. My sister hated it but I quite liked it. I think its probably an aquired taste!.

5. This is the original recipe but where it asked for 120ml orange juice and orange zest with lemon juice & zest, my dad made it with 120ml lime juice as he preferred the lime but you may have to adjust the balance of lime/orange/lemon to suit your taste as he doesnt remember how much he actually used to put in (bless him, he's 75 lol!).

6. As expected, my hubby absolutely hated this dish! So I rinsed the dressing off his, made a garlic cream sauce, heated the mushrooms through, served on a slice of toasted ciabatta and he loved it, said it had the best flavour ever! Just goes to show you can save anything…..!.

Food allergies or sensitivities to gluten, soy, dairy and egg are relatively common and can make meal planning a complicated endeavor.

Reading the food labels and the ingredients list is crucial to avoid any traces of the foods you are trying to avoid.

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Gluten free tamari, lemon juice, mayo and sambal olek made for a perfect sauce to drizzle over the Kimchi egg dish.

The meaty mushrooms, the spicy and pickled kimchi paired perfectly with the creamy runny eggs and the spicy mayo based sauce brought everything together.