8 oz. sliced mushrooms
1 large shallot, sliced
1/4 c. ghee or duck fat
1 T. dry white wine
1 T. chicken or duck broth
1/2 t. dried Rosemary
sea salt and pepper to taste
Heat fat in medium saucepan, then add mushrooms and shallot. Saute about 10 minutes, stirring frequently, until shallot is translucent, and mushrooms have softened. Add rosemary, broth, wine, salt and pepper, and continue to cook until liquid has been absorbed. Remove from heat and cool 10 minutes. Scrape mixture into food processor and pulse until smooth in consistency. Serve with Flackers or crudites.
© Betsy Leighton / dairyfreegaps.wordpress.com
Did you know that Betsy offers chronic illness support coaching? This post discusses the benefits…
This post discusses the topic of what is the best nervous system retraining program. What…
This post discusses using binders for toxins when you have MCAS. Toxins are one of…
This post discussed a technique called the SSP thirty-second reset, which stops my MCAS symptoms…
This post is about the difference between dysautonomic temperature dysregulation and flushing. I experience temperature…
This post discusses why mycotoxins are triggering your MCAS, and what to do if they…
This website uses cookies.