- 2 Tablespoons olive oil
- 1 small onion diced finely (about ½ cup)
- 12 ounces diced MYCOPIA mushrooms, Maitake Frondosa, Velvet Pioppini or Trumpet Royale (about two cups)
- 3/4 pound parsnip, grated (about two cups)
- 1 ½ teaspoons fresh sage or ½ teaspoon dried
- 2 teaspoons fresh thyme or ½ teaspoon dried
- 3 Tablespoons fresh parsley (do not substitute dried, it’s just not worth it)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon Paprika (Hungarian is preferred)
- (Best done in a cast iron or heavy stainless skillet) Sauté the onions in the olive oil until they become translucent, then add the mushrooms and cook, stirring often until the mushrooms begin to brown a little.
- Add the grated parsnip, herbs and spices. Stir, add a few tablespoons of water and cover with a lid. Allow to steam for five minutes, then stir again and leave the lid off while the hash continues to cook.
- Scrape bottom of pan with a spatula to bring up the browned bits. Parsnips should be fully cooked in just a few more minutes. While you’re tasting to see if they are done, you can also decide if you want to add a little more seasonings.
Parsnips have 40% fewer calories than potatoes and a much lower glycemic load. Specialty organic mushrooms from MYCOPIA add savory flavor so you can skip the bacon or sausage too.