Mushrooms… Oh my….
I have been having quite a few rough weeks… a lot has been happing in my life and the time to cook decent comforting meals which I can be proud of to present here at the blog have been scarce. So my best friends on these later week nights have been different types of soups (there was a broccoli and leek one which I will also need to share with you on a later post – it was absolutely divine, velvety and filing!) with some kind of side dish (sometimes hummus, avomash, miso eggplant, etc). Yesterday, we tried a delicious, simple and perfect side – creamy thyme mushrooms.
Mushrooms with their very unique nutritional profile are an easy way to boost Vitamin D*, Vitamin B and folate. Plus they taste so delicious and meaty – it has the title “Comfort Food” written all over it. So this was indeed the very best side to my broccoli and leek soup. The mushrooms, perfectly paired with thyme and coconut milk, are then sprinkled with and some added nutritional yeast to give that extra savoury and cheesy flavour. What’s not to like?
It was easy,
so simple to make,
light but filing
and so extremely healthy.
Sounding like the perfect side dish, right? Have a look at how it is made below and spread the mushroom love around with some very juice and appetizing photos of your own version of this creamy dish (with the #comidamor).
*if you want to know more about ways to absorb Vitamin D in the winter have a look at this recent post.
- 18-20 button mushrooms, sliced
- 1 big garlic clove, minced
- 3 shallots, halved
- 1 tbsp. olive oil (or coconut oil)
- 2 tbsp. coconut milk
- 8-10 thyme sprigs
- 1 tbsp. oregano
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 tbsp. nutritional yeast (with added B12)
- Slice button mushrooms not too finely. Mince garlic clove. Cut shallots in half.
- Heat 1 tbsp. of oil in a non-stick pan on medium-heat.
- Add chopped garlic clove and shallots to pan and sauté for 2-3 minutes, until golden and fragrant.
- Add mushrooms to pan and sauté for another 3-5 minutes, until cooked. Season with sea salt, pepper, oregano and sprinkle over thyme leaves.
- Once mushrooms are wilted and cooked, add coconut milk and nutritional yeast and sauté for one more minute, until coconut milk has slightly evaporated.
- Sprinkle with extra thyme sprigs and serve with homemade bread or crackers.
- Note – this dish also works well with some tamari gluten free sauce and pickled onions.