This recipe, full of healthy ingredients besides the mushrooms, makes a great quick meal when paired with a fresh salad.
2 tbsp coconut oil
1 onion, chopped
1/4 red cabbage, chopped
1/2 red bell pepper, chopped
1 cayenne pepper, finely chopped (optional)
5 cups chopped mushrooms
2 garlic cloves, chopped
1 tbsp finely chopped fresh rosemary
1/2 tsp sea salt
4 slices whole grain, wheat or gluten-free bread
- Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 5 minutes. Add the cabbage, bell pepper and cayenne pepper (if using). Cook, stirring frequently, about 3 minutes.
- Stir in the mushrooms, garlic, rosemary and salt, and cook, stirring frequently, until the mushrooms are tender, about 5 minutes.
- Meanwhile, toast the bread and place it on plates. Divide the mushroom mixture evenly into four portions and spoon over the toast.
Excerpted with permission (and slightly modified) from The Reducetarian Solution, edited by Brian Kateman, recipe by Pat Crocker. © 2017 by Reducetarian Foundation, Inc. TarcherPerigee, an imprint of Penguin Random House.
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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.