Mushrooms in this recipe contain protein and fibre, they also contain B vitamins as well as an antioxidant called selenium.
Eating mushrooms regularly will support the immune system and prevent damage to cells and tissues.
INGREDIENTS FOR 4 SERVINGS.
2 tbsp extra virgin olive oil, divided
3 cups mixed fresh mushrooms, sliced
2 fresh garlic cloves, minced
1 small yellow onion, diced
1 red bell pepper, seeded and chopped
1 medium head cauliflower
2-3 tbsp coconut aminos or low sodium soy sauce.
2 green onions or scallions, sliced
Sea salt and fresh black pepper, to taste
Break the cauliflower into small florets and pulse in a food processor for about 25 seconds until it’s like rice consistency. Do not over process it, else it will turn to mush.
Heat a large skillet or wok over medium-high heat and drizzle with one tablespoon of your olive oil.
Add the mushrooms and stir fry until browned and tender, about 5 minutes, season with salt and pepper and set aside.
Add the remaining oil to the skillet and cook the garlic until just fragrant, about 1 minute.
Stir in the onion, bell pepper and cauliflower rice, stir fry for 6 minutes until it starts to lightly brown.
Return the mushrooms into your skillet and drizzle everything with coconut aminos/soy sauce.
Cook for additional 3 minutes until everything is well heated through to your liking.
Garnish with sliced green onions and enjoy your meal.