Creamy Garlic Mushrooms

Tasty and creamy and not a hint of dairy!
Our serving suggestion for these mushies is on Venerdi Paleo Almond Bread but they're just as good on their own.

Hint: We used shiitake and button mushrooms but any variety will work.

Tip: These are amazing served over your favourite protein!

Prep time: 5 mins
Cook time: 6 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 teaspoons of cold pressed coconut oil

125 grams of mushrooms of choice

1 long green shallot/scallion, sliced

1 garlic clove, sliced thinly

1/4 long red chilli, sliced thinly

1 tablespoon + 2 teaspoons unsweetened coconut yoghurt

1 teaspoon of fresh lemon juice

1 tablespoon of fresh chopped herbs of choice

Himalayan or sea salt and cracked black pepper to taste

Method

Heat the oil in a pan to medium high and cook the mushrooms for 3 minutes, stirring occasionally.

Add the shallots, chilli and garlic and cook 2 minutes more.

Stir in the yoghurt, lemon juice and herbs, heat through and season with salt & pepper to taste.

Serve on top of your favourite gluten free toast or over your favourite protein.

Calories: 179
Protein: 5
Carbs: 2.2
Fibre: 3
Fat: 15.8

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