Breakfast Mushrooms
Simple, savory brunch side dish with sausage-inspired flavors.
Equipment
- Large skillet
Ingredients
- 1 tablespoon olive oil extra virgin (see notes for oil-free version)
- 12 ounces cremini mushrooms sliced
- 1 clove garlic minced
- 1/2 tablespoon fresh rosemary or 1/2 teaspoon dried rosemary
- 1/4 teaspoon fennel seeds optional
- 1 tablespoon liquid aminos
- 1/4 teaspoon liquid smoke
- black pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant.
- Add mushrooms, rosemary, and fennel seeds. Sauté until mushrooms become soft and lightly browned.
- Add all remaining ingredients. Continue to cook, stirring consistently, until remaining liquid has absorbed.
- Remove from the heat and serve.
Notes
WFPB (Oil-Free) Variation:
To keep this dish oil-free, simply sauté your garlic and mushrooms in a thin layer of vegetable broth or water in lieu of olive oil. Your mushrooms will still taste great. If your mushrooms start to stick to the pan, just continue adding a little more broth or water as you sauté them. In this version, we always use non-stick cookware. When we're making this dish WFPB-compliant, we also skip the liquid smoke.