Ingredients
- 300 g. of large fresh button mushrooms
- 2-3 tbsps. of extra virgin coconut oil
- 2-3 tbsps. of rice vinegar
- ground white pepper
- salt
- 1 tbsp. of finely minced garlic
- 1 c. of coconut cream (the first extraction)
- 1 tbsp. of finely sliced onion leaves for garnish
Instructions
- Dab the mushrooms with absorbent paper towels to remove excess water.
- Heat the extra virgin coconut oil.
- Add the mushrooms and garlic. Cook, stirring, until lightly browned. Season with salt and pepper.
- Pour in the vinegar and cook over medium heat, uncovered, for about three minutes.
- Add the coconut cream and continue cooking uncovered over medium heat for another minute.
- Turn off the heat and transfer to a plate.
- Sprinkle with onion leaves before serving.
- Simple, eh?
Preparation time: 5 minute(s) p
Cooking time: 5 minute(s)
Number of servings (yield): 2
