Mushrooms don’t remain fresh for very long in the fridge, they tend to develop either a slimy or a wrinkled appearance. If you find yourself with a bunch of mushrooms to use quickly, whip up this easy breakfast.
Note: I highly recommend serving this dish with vegan, low-carb seed bread (recipe further above)
2 Tbsp olive oil
3 garlic cloves, finely chopped
2 cups sliced mushrooms (any variety, or a mix)
½ cup coconut cream
Salt and pepper
2 Tbsp finely chopped chives
1
Add the olive oil to a pan over a medium heat
2
Add the garlic and mushrooms and stir as they soften for a few minutes
3
Add the coconut cream, salt, pepper and chives and leave to simmer for a minute or two
4
Serve with vegan seed bread
Nutrition Facts
2 servings
Serving size
- Amount per serving
- Calories262
- % Daily Value *
- Total Fat 26.2g34%
- Total Carbohydrate 5.5g2%
- Protein 3.3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 Tbsp olive oil
3 garlic cloves, finely chopped
2 cups sliced mushrooms (any variety, or a mix)
½ cup coconut cream
Salt and pepper
2 Tbsp finely chopped chives