Umami Mushroom Pita

Ingredients

The Sauce

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 cloves

minced garlic

1 tsp

salt

black pepper to taste

Mushrooms and Onion

1 large

red onion, sliced 1/2 inch

1/4 tsp

Big Tree Farms ROC Golden 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 (I used my gluten - free 3 - ingredient pitas)

feta cheese

thinly sliced radish (optional)

fresh herbs - dill, mint, parsley

garlic 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

Recipe provided by

@thehealthyishchef

Visit @thehealthyishchef

Directions

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: