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Hashed Milky Mushrooms

From THE WILD VEGAN COOKBOOK

The hygrophorus milky mushroom provides the meaty texture to balance the potatoes and seasonings in a wild version of this familiar American dish.

6 tablespoons olive oil
6 cups hygrophorus milky mushrooms, sliced
4 medium-size red potatoes, thinly sliced
3 celery stalks, thinly sliced
2 medium-size onions, thinly sliced
4 cloves garlic, chopped
1/4 cup vegetarian bacon bits (available in the spice section of health food stores)
2 tablespoons chopped fresh basil leaves
1 teaspoon freshly ground black pepper (1/2 teaspoon peppercorns)
1 teaspoon dried sage, finely crumbled
1 teaspoon dried savory, finely crumbled
1/2 teaspoon freshly grated nutmeg
2 tablespoons Bragg's Liquid Aminos or tamari soy sauce

1. Heat the olive oil in a large skillet over medium heat. Add the remaining ingredients, except the Bragg's, and cook, stirring, for 10 minutes.

2. Add the Bragg's, reduce the heat to low, cover, and cook until the potatoes are tender, about another 10 minutes.

Serves 6

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