Simple Sauteed Mushrooms

3 ingredients. 10 minutes. Soooooo freaking tasty. That’s my kind of recipe.

Coconut aminos is the star of the show here. It’s a great replacement for soy sauce or soy aminos if you’re trying to avoid gluten (found in soy sauce) or soy. It’s got a bit of a soy sauce taste, but sweeter. You can usually find it at your local health food store, but Trader Joe’s has it for about half the cost.

Portobello mushrooms are high in copper, selenium, potassium and some b-vitamins (and sometimes vitamin D), in addition to having a great meaty texture. I love putting these in veggie tacos, on top of salads, in a rice bowl, or in a seaweed wrap (veggie sushi). The flavor is so good you could eat them on their own, but they add a nice burst of flavor and texture to any dish.

(note – you can use this basic recipe on any kind of mushroom, I’m a big fan of shiitakes which are immune system superstars. These were made in a cast iron pan on a gas stove, exact cooking times will vary )

Simple Sauteed Mushrooms

  • 2 large portobello mushrooms
  • 1/4 cup coconut aminos
  • Pinch of garlic powder
  • 2 tsp coconut oil (for the pan)

Heat 2 tsp of coconut oil in a pan on medium heat.

Slice portobello mushrooms 1/4 inch thick or thinner and add to the hot pan.

Cook for 7-10 minutes until they become soft and meaty and start to brown.

Turn off heat, add coconut aminos and sprinkle with garlic.

Mix until the 'shrooms are evenly coated and have soaked up most of the liquid.

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