Simple Sautéed Mushrooms

These sautéed mushrooms are so simple (only 3 ingredients!) and soooo good. I was never that into mushrooms before, but I’ve really developed a taste for them since adopting a plant-based diet. Which, by the way, is exactly what happens when you start eating a healthier diet…in no time you start craving healthier foods! You can read my post about transitioning to a cleaner diet here.

This dish uses Bragg liquid aminos, which I’m so glad my cousins Naomi and Shira turned me onto. Bragg’s liquid aminos are a healthier alternative to normal soy sauce. The liquid aminos have a delish salty taste that comes from a small amount of naturally occurring sodium (no added salt). Plus, it’s gluten-free, chemical-free, preservative-free, non-GMO and loaded with both essential and non-essential amino acids.

Make a bunch of these mushrooms with sautéed spinach on the side and a big serving of quinoa (my favorite kind is Near East Roasted Red Pepper & Basil Quinoa) and you’ve got yourself a super healthy, plant-based meal.

Here we go, SO easy:

Simple Sautéed Mushrooms

Serves 2 (as a side dish)

Ingredients:

• 8 oz baby bella mushrooms, sliced
• 2 Tbsps olive oil
• Bragg liquid aminos, to taste

Directions:

1. In medium saucepan heat olive oil over medium heat.
2. Add sliced mushrooms to pan and sauté for 10 minutes or until mushrooms are fully cooked.
3. Add liquid aminos. You want to use enough to lightly coat all the mushrooms, but not so much that they’re soaked. Sauté for an additional 2-3 minutes.
4. Serve and enjoy!

Cooking Tip:

• Use whatever type of mushrooms you prefer, doesn’t have to be baby bellas like I used.
• If your mushrooms are organic don’t wash or wipe them off. The small particles of organic soil that you might see on them are a great natural source of vitamin B12. Learn more about why I don’t clean off organic mushrooms here.

Thanks for stopping in! Happy Meatless Monday. 🙂