Umami Mushroom Pita

Umami Mushroom Pita

INGREDIENTS

SAUCE

  • 2 tbsp Big Tree Farms Organic Coconut Aminos or Less Sodium Coconut Aminos
  • 1 tsp Big Tree Farms ROC Golden or Brown Coconut Sugar
  • 2 tsp dried oregano
  • 2 tbsp balsamic vinegar
  • 2 tbsp avocado oil (or your favorite neutral oil)
  • 3 cloves garlic, minced
  • 1 tsp salt and black pepper to taste
MUSHROOM & ONION
  • 1 largered onion, sliced in 1/2 inch rounds
  • 1/4 tsp Big Tree Farms ROC Golden or Brown Coconut Sugar
  • 5-6 portobello mushroom heads, sliced 1/2 inch
  • 2 tbsp avocado oil (or your favorite neutral oil), divided
For serving
  • Pita bread
  • Feta cheese
  • Thinly sliced radish (optional)
  • Fresh herbs - dill, mint, parsleygarlic mayo - I used
  • 2 tbls mayo,
  • 1 grated garlic clove
  • Pinch of salt
  • 1 tsp water to slightly thin the mayo

INSTRUCTIONS

SAUTE ONIONS

  1. Start by sautéing the onions over medium heat with 1 tbsp avocado oil.
  2. Once they soften(after about 8 minutes), add the Coconut Sugar and a big pinch of salt.
  3. Lower the heat to medium-low and continue cooking until the onions are caramelized and soft-about another 10 minutes.

SAUCE

  1. While the onions cook, make your sauce by combining all the sauce ingredients in a bowl.

MUSHROOMS

  1. When the onions are done or almost done, push them to the side of the pan and add the remaining 1 tbsp avocado oil.
  2. Add the mushrooms and stir. Let them cook for about 10 minutes until they are soft and cooked through.
  3. Add 2 tbsp of the dressing to the onion-mushroom mixture and increase the heat to medium. Cook for a few minutes until the onions and mushrooms caramelize a bit more.

THE BUILD

  1. Top the pita bread with garlic mayo, the onion-mushroom mixture, herbs, feta, and radish. Then top with an additional drizzle of dressing and ENJOY!

@thehealthyishchef

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