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Basic Honey Caps

From THE WILD VEGAN COOKBOOK
Here's a quick way to bring out the best of honey mushroom caps. Save the stems for sauces.
1/4 cup olive oil
10 cups honey mushroom caps, sliced
4 cloves of garlic, chopped
2 small hot chili peppers or to taste, seeds and ribs removed, chopped
1 tsp. paprika
1/2 tsp. celery seed, ground
1/4 tsp. nutmeg, ground
1-1/2 tbs. tamari soy sauce
1 tbs. blackberry wine or red wine

Cook all ingredients in a frying pan on medium heat 15-20 minutes or until all the liquid is absorbed or evaporated.

Don’t undercook! Undercooked honey mushrooms can cause indigestion.

Makes 3-1/2 cups

Preparation Time: 30 minutes
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