Fabienne V Origer, organizer of International Animal Rights Conference in Luxembourg shows how to create a one-dish, superfood meal with Succulent Shiitake Shrooms over Baby Arugula Greens! Fabienne is an Animal Rights Advocate/Rescuer with AGWC Rockin’ Rescue. On Sat 10/7 from 5-10 pm (if you are in So California) help raise money to rescue animals by attending the AGWC Rockin’Rescue Fundraiser at Veggie Grill in Woodland Hills, California! Also, please email Governor Jerry Brown’s Office. and ask him to sign AB485 the Pet Rescue and Adoption Act into LAW at: Leg.unit@gov.ca.gov! #JaneUnChained

Succulent Shiitake Shrooms Over Baby Arugula Greens


  • 2 T organic olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 lb shiitake mushrooms, chopped
  • 1 c mushroom broth, Pacific Organic Mushroom Broth
  • 1/2 tsp turmeric powder
  • 2 potatoes, boiled and cubed
  • 1/4 – 1/2 tsp chili powder
  • 1/2 tsp garden herbs, Knorr’s brand
  • few turns of freshly ground black pepper
  • 1/2 tsp salt
  • 1 zucchini, halved lengthwise and sliced
  • 1/2 lb organic baby arugula greens
  • 1/4 cup organic hummus
  • 1 carrot, sliced thinly, lengthwise
  • 1/2 sweet red pepper, sliced
  • 1/4 c goji berries


  1. Add olive oil into sauté pan with onions and garlic and heat for 3 minutes or until onions become translucent
  2. Add the mushrooms and the mushroom broth and cook for 5 minutes more.
  3. Then add the turmeric, potatoes, chili powder, garden herbs, black pepper, salt and zucchini and cook for 3 – 4 minutes more, gently folding to combine all the ingredients
  4. Place arugula into bowl and drop tablespoons of hummus over the greens
  5. Finally place the mushroom mixture over the arugula/hummus salad
  6. Garnish with cherry tomatoes, goji berries, carrot slices and sliced red pepper


Some of the ingredients for Fabienne’s “Succulent Shiitake Shrooms Over Baby Arugula Greens”

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Succulent Shiitake Shrooms Over Baby Arugula Greens

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Succulent Shiitake Shrooms Over Baby Arugula Greens