2 tbsp Big Tree Farms Organic Original Coco Aminos
1 tsp Big Tree Farms ROC Golden Coconut Sugar
2 tsp dried oregano
2 tbsp balsamic vinegar
2 tbsp avocado oil (or your favorite neutral oil)
3 clovesminced garlic
1 tsp salt and black pepper to taste
Mushrooms and Onion
1 largered onion, sliced
1/2 inch1/4 tspBig Tree Farms ROC Golden Coconut Suga
5-6portobello mushroom heads, sliced
1/2 inch
2 tbspavocado oil (or your favorite neutral oil), divided
For serving
pita bread (I used my gluten - free
3 - ingredient pitas)feta cheesethinly sliced radish (optional)fresh herbs - dill, mint, parsleygarlic mayo - I used
2 tbls mayo,
1 grated garlic clove, and a pinch of salt and
1 tsp water to slightly thin the mayo - you could also use toum or regular mayo
Instructions
Sauté the Onions:
Start by sautéing the onions over medium heat with 1 tbsp avocado oil. Once they soften(after about 8 minutes), add the coconut sugar and a big pinch of salt. Lower the heat to medium-low and continue cooking until the onions are caramelized and soft-about another 10 minutes.
Make the Sauce:
While the onions cook, make your sauce by combining all the sauce ingredients in a bowl.
Cook the Mushrooms:
When the onions are done or almost done, push them to the side of the pan and add the remaining 1 tbsp avocado oil. Add the mushrooms and stir. Let them cook for about10 minutes until they are soft and cooked through. 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.
Assemble the Pitas:
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!
