Creamy Mushroom Skillet

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My friends, I think we have known each other long enough that I don’t need to remind you of my love affair with mushrooms?!

I probably eat mushrooms every day. I’m obsessed and I’m not afraid to admit it.

And these little gems might be my new favorite. They are so creamy and versatile.

vegan vegetarian snack healthy comfort food

You can put them on toast.

You can bake them in some phyllo pastry.

You can serve them over brown rice with some fresh herbs.

You can eat them as they are.

You can eat them on veggie burgers (or real burgers, if that’s your thing)

There are possibly hundreds of ways to eat them….send me your faves!

  • 1 pack of baby mushrooms, washed and trimmed if needed
  • 1 cup onion, diced
  • 2 cloves of garlic, minced
  • 1 can of full fat coconut milk
  • 3¬†TBSP tomato paste
  • Hot sauce of choice (how ever much your mouth can handle, I usually do a squirt or two)
  • Pinch of nutmeg
  • S+P to taste
  • Splash of coconut oil
  • Handful of chopped fresh parsley
  1. Heat your cast iron pan on medium-low and add a touch of coconut oil
  2. Add you onions and mushrooms and cook for 5 mins
  3. Add garlic and keep stirring for about 3 mins
  4. Pour in the coconut milk, tomato paste, hot sauce, nutmeg and S+P
  5. Keep cooking until the mixture is completely blended and a nice rich creaminess is achieved
  6. Top with fresh parsley

 

 

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