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 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 Sugar5-6portobello mushroom heads, sliced 1/2 inch2 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

Directions

Sauté the Onions:

  1. 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:

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

Cook the 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. 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:

  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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