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Garlic Coconut Mushrooms

Yields2 ServingsTotal Time10 mins

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)

recipe image

 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.