This recipe started out as a bit of an experiment. I absolutely LOVE mushrooms and am always thinking of new ways I can recreate them and make them exciting for my family to eat. Almond butter is so delicious and creamy and goes so beautifully with the mushrooms. These are so perfect for a weeknight when you want to add some vegetables to your meal and you have limited time. They would also be lovely on toast with a couple of poached eggs for a great addition to weekend breakfast. These are so quick and easy to make, definitely give them a go this week!
RECIPE (Serves 2)
2 tbsp coconut oil
4 cups button mushrooms
1 clove garlic
Pinch of salt
Almond butter sauce
¼ cup almond butter
¼ cup coconut oil
½ cup roughly chopped almonds, toasted
Cut the mushrooms into quarters or halves, depending on their size.
Place 2 tbsp coconut oil in a pan over high heat. After two minutes add the mushrooms.
Sauté the mushrooms until they are all golden brown, this will take about 8 minutes.
While the mushrooms are cooking, mix together the almond butter and coconut oil to make the sauce.
When the mushrooms are almost done add the garlic and a pinch of salt and stir well. Add the sauce and reduce the heat to medium.
Continue to sauté the mushrooms until they have soaked up all the sauce.
Pour the mushrooms into a bowl and sprinkle the toasted almonds over the top.