I actually added at least double the parsley than I call for below, but it may be too much for you. Experiment to see how much you can handle. If not concerned about keeping this vegan, a sprinkle of freshly grated cheese would go nice here too.
Vegan American Chop Suey
2 oz dried shiitake mushrooms (about 15-20), rinsed then soaked in 2 – 3 cups of boiling water
grapeseed or olive oil
1 medium onion, sliced
vegetable broth concentrate to taste (I like to use Better than Bouillon)
¼ c fresh parsley, chopped
2 cloves garlic, chopped
sea salt and pepper
chopped thyme to garnish
1 box of quinoa pasta, cooked
Allow the mushrooms to soak in boiling water until fully rehydrated. Drain and save the water. Slice the mushrooms.
Heat the oil in a dutch oven or fry pan until medium hot, then add the onion and sautee until soft.
Add the mushrooms and sautee an additional 3-5 minutes, then add ¼ cup of leftover mushroom water to the pan and allow it to reduce for a few minutes.
Transfer the mixture to a food processor and add the parsley and garlic. Process until finely chopped.
Transfer the mushroom mixture back to the pan. Add ~1/2 teaspoon of broth concentrate (or to taste) to the remaining mushroom water then add it to the pan and mix well.