Trumpet Mushrooms and Quinoa
Have you tried Trumpet Mushrooms? They're really delicious! I came across them for the first time about a month ago, and have been incorporating them into my cooking more and more.
Mushrooms have huge health benefits. They are rich in Vitamin B and contain minerals such as potassium and iron. Trumpet mushrooms are so easy to make and you can eat them for breakfast, lunch and dinner, just swap out your toppings.
Trumpet mushrooms have a great savory flavor, and a firm, meaty porcini-like texture. Its savory richness is emphasized by high-heat cooking and brought out with butter or coconut oil. This recipe is full of delicious flavors that can be altered to suit your personal taste buds.
What You’ll Need To Know
1 yellow bell pepper, diced
1 onion, diced
2 cloves of garlic, minced
2 small tomatoes, diced
10 trumpet mushrooms, halved
1 cup cooked quinoa
1 tablespoon coconut oil
1 teaspoon smoked paprika
salt, to taste
pepper, to taste
What You’ll Need
In a skillet, heat the coconut oil on a medium heat.
Add in onions and cook until translucent.
Add in the tomatoes, bell pepper, paprika and garlic and cook for 7 minutes.
Add in the mushrooms, mixing together with the already cooked ingredients for 3-4 minutes and season with salt and pepper.
When finished and ready to plate, add 1/2 cup of cooked quinoa to each plate and top with the trumpet mushrooms, about 5 mushrooms each (10 halves each.)