A delicious recipe, 100% vegan and gluten-free. Creamy Coconut Garlic Mushrooms, just the sound of it makes your mouth water. You can use this as a side dish or make it for lunch. Be creative, I used a gluten-free Olive Ciabatta bread, but you can toss it over a jacket potato, or even better a sweet potato, over a vegan burger. It’s so delicious you are going to clean out the pan and lick the spoon before it hits the sink… Oh be careful, because it’ll taste for more, so make just enough or share.. on second thought, don’t share, it’s too delicious.
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2 as a main
Ingredients:
500 gr Mushrooms quartered or sliced
4 Garlic Cloves , chopped finely
1 tbsp Coconut Oil
1/3 Coconut Milk
Dried Oregano
Dried Thyme
1 Tbsp Nutritional Yeast (optional, but makes it even more yumm)
Parsley or Cilantro
Himalaya Salt and Black Pepper to taste
Instructions:
- Slice or quarter the mushrooms and chop the garlic fine.
- Heat the coconut oil in the pan over medium heat, add the garlic when it’s hot and sauté for a couple of minutes.
- Add the mushrooms for about 5 minutes until they start to release their juices.
- Stir in the coconut milk, add thyme oregano, salt and pepper.
Reduce the heat to a simmer. - Continue to cook for about 5 minutes.
- Slice the ciabatta open en put it under the grill.
- Stir in nutritional yeast if you are using it, and parsley or cilantro.
If you like more sauce, add some more coconut milk. - Pour the mushrooms over your ciabatta and eat whilst warm.
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