Toi here, and welcome to another episode of Knauthentic.
Topic of the day: Reminiscent Flavor
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1. There are so many foods that miss going out to eat. Some of them I’m able to partially enjoy with modification. I used to love eating shawarma but now I can’t handle the traditional ingredients. Of course, I haven’t let that stop me from making on my version, but it’s quite time consuming. Sometimes, I’m happy to settle for a meal that is reminiscent of the more traditional flavor- something that’s more of a “that’ll do” type meal.
2. I also like to look for ways to diversify ingredients. Instead of eating staple ingredients the same ways all the time, I like switch things up. This is a great way to ensure that I’m not wasting foods and don’t get bored with what I’m eating. When I take the concept of diversifying my ingredients and pair it with the intent to create reminiscent flavor, I come up with dishes like my Mushroom and Chicken.
3. Since I try to limit my gluten and carb intake, I don’t always have bread, especially not pitas, around, but when I do, I can almost imagine eating this dish in a restaurant. Of course, there’s nothing authentic about this, but when I don’t have a lot of time and have a crazing for middle eastern flavor, my Mushroom and Chicken is the perfect, “that’ll do” meal.
Now, it’s time to talk about how I make Mushroom and Chicken.
Be sure to visit my Knauthentic YouTube channel if you want to see the short.
Step-by-step instructions
1. Add ½ tsp of salt to a good nonstick pan.
2. Then add ½ to ¾ cup mushrooms and set them at medium heat.
3. While the mushrooms release their moisture, make a spice blend. There will be some left over.
a. 1 tsp ground ginger
b. 1 tsp garam masala
c. 1 tsp Chinese Five spice
d. ½ tsp Hing (or up to 1 tsp garlic powder- your preference)
4. Continue to cook mushrooms, pressing out any liquid, and browning the surface.
5. Then add ½ tbsp neutral oil (I used Avocado spray) before adding 1 tsp or desired amount of the spice blend.
6. Continue to cook mushrooms in the spices and press down until they become soft and there is little moisture remanning. 3-5 minutes.
7. Add ½ cup cooked chicken breast (shredded or chopped).
8. Mix chicken well with the spiced mushrooms.
9. Then plate with a sprinkle of black pepper and parsley.
10. Garnish with a pickle or ferment of your choice. I used my homemade Miso Dill pickles and a Tahini yogurt sauce.
Question: Do you like shawarma? I’d love to know.
If you, or someone you know, has a health or food journey story or recipe you think others might benefit from, please check my Be Featured links on social media, and share your story in the way that suits you best.
Until next time, stay safe, eat well, and be blessed.
Credits
Knauthentic Season 1, Episode 16.
Starring Toi Thomas.
Featuring no one else at this time.
Topics discussed: Shawarma, Ingredient Diversity, Reminiscent Flavor
Produced by Toi Thomas in association with The ToiBox of Words and Lit Carnivale.
Directed by Toinette “Toi” Thomas.
Thanks again to the Knauthentic community on Substack, YouTube, and wherever you can hear this podcast. This is all for you!
