Author: Allie, Hamama Success Team Manager Prep Time: 2 minutes Cook Time: 10 minutes Makes: 4 servings Meaty oyster mushrooms are the perfect base for just about any flavor combination. These are sauteed in lemongrass, chili, soy and garlic, enhancing the incredible umami flavor. Eat straight up or serve alongside fresh steamed coconut rice, stir fry or ramen. Fast, easy and totally delicious. Ingredients: 12 oz oyster mushrooms, any variety, roughly chopped 1 tbsp coconut oil 1 tsp butter 1-2 garlic cloves, minced 1 tbsp lemongrass paste (or freshly minced lemongrass) ½ - ¾ tsp liquid aminos or Tamari, to taste ¼ tsp Sriracha chili sauce, or to taste Rutabaga microgreens for garnish Instructions: Heat coconut oil over medium-high heat in a large sauté pan. Add minced garlic and lemongrass and sauté for 1-2 minutes, until fragrant. Toss in the mushrooms and add liquid aminos and Sriracha. Let saute on each side for about 3-5 minutes, or until lightly golden brown. Taste for seasoning and adjust as needed. Serve immediately with a garnish of fresh Rutabaga microgreens.
