Serves 2 or 4 as a side
Ingredients
olive oil (2-4 tablespoons)
3-5 cloves garlic, finely chopped
4 cups (400g) of your favourite mushrooms sliced thinly or cut into little chunks (I love a mixture of button mushrooms, Swiss brown and portobello)
1 can organic coconut cream
few splashes of tamari
splash of balsamic vinegar (about 1 teaspoon)
1-2 teaspoons dried thyme (or 2-3 tablespoons of fresh thyme leaves)
salt and black pepper to your taste
2 cups of baby spinach or chopped fresh spinach (optional green boost)
sourdough bread to serve
½ cup chopped fresh parsley to serve
Method
Warm the olive oil in your frypan on a medium heat.
Turn the heat down and add garlic, stirring for 2-3 mins on
a gentle heat.
Add the sliced mushrooms and fry for 5-10 minutes stirring regularly until nicely browned. Add more oil here if needed. Add salt and pepper during this process.
Add tamari, balsamic and thyme and allow all the flavours to meld together.
Add the coconut cream and stir gently to blend well with the mushroom mix.
Let it simmer for 15- 20 minutes or as needed to reduce to the consistency you like. Add a little water, if needed, near the end to maintain the creaminess.
If using spinach, stir through during the last few minutes of cooking until just wilted. Serve piping hot on a slice of rye sourdough or gluten-free toast drizzled with olive oil and sprinkled with lots of fresh parsley. Creamy, dreamy and next-level delish!
Tip: Mushrooms are magic … super-healthy, rich in calming B vitamins, and deliver nutrition that other plants do not – and this is how to enjoy them!
Extracted with permission from Plant-Based Goodness which is brimming with over 90 of Tracey Bennett’s favourite recipes for every occasion — all simple to make with most of the ingredients being readily available at your local supermarket. All recipes are 100% plant-based, refined sugar-free, dairy-free and mostly gluten-free. $49.00.
