This week I’m starting a 14 days marathon of non-sweet dishes, meaning it’s time for heavy salads perfect for lunch, main courses and garlic spiced appetizers. This week everything will be baked or steamed, so to make amends, I will dedicate next week to raw non-sweet recipes. Oh, yeah! Hope you are ready ;)
500 gr. mushrooms
2 teaspoons coconut oil
leafy green vegetables
1/2 lime juice, olive oil & salt
First you will have to wash the mushrooms carefully or better peel them (that’s what I did). Cut them in half, but don’t make them too small, we need big juicy chunks for this salad. Place the coconut oil on the bottom of a pan and pour the mushrooms on top. Cook for about 15 minutes and then add the herbs. I used dried parsley & basil, but you can use your favorite dried herbs. Experiment a little, it won’t hurt! Mix well and cook for about 5 more minutes. Then remove from the hot plate and set aside to cool.
Mix all leafy greens you have in the house and spice them with some lime, olive oil and salt. Mix well and place on the bottom of a plate. Pour the mushrooms on top and slice some parmigiano.