iEat Green - 05.26.22 - Richard L. Anderson

Bio:
Richard L. Anderson – For over 40 years, Rick Anderson has
been a successful, marketing communications and public relations
strategist to a wide range of public and private companies,
government agencies and nonprofits. He was the co-director of the
financial services practice at Fleishman-Hillard and co-founder of
the Global Consulting Group, now a part of Nasdaq. Rick began
his career with Textron and later served as Ombudsman and
Assistant Secretary of Economic Affairs for the Commonwealth of
Massachusetts under two governors. Rick has been a BloomAgain
board member since inception in 2014 and currently serves as the
nonprofit’s chief marketing officer.

Sautéed Mushrooms with Onions and Sherry
2 onions, cut into slivers
6 cups sliced mushrooms, any assortment will work
¼ cup olive oil
1/3 cup Sherry wine
1 Tbs. minced garlic,
Tamari to taste
Fresh chopped parsley

Trim off stems of mushrooms and slice.
Heat oil in bottom of wok and add onions. Cook on medium heat until the
onions begin to soften. Add the mushrooms and cook for a few minutes until
the mushrooms begin to wilt. Add the garlic and cook a few more minutes
until the mushrooms are soft. Add the sherry wine and cook until all of the
liquid is absorbed. Splash the mushrooms with some Tamari and cook until
the Tamari glazes and caramelizes the mushrooms.
Garnish with chopped parsley