| 8 | 22 | 453 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 12 min | 1 |
| 2 cup | Oyster mushroom (sliced) |
| 2 cup | Cremini (Italian) mushroom (sliced) |
| 1 cup | Enoki mushroom |
| 2 tbsp | Butter, grass fed, unsalted |
| 4 clove(s) | Garlic (minced) |
| 2 small shallot(s) | Shallots (minced) |
| 1 tsp | Himalayan sea salt |
| 1 tbsp | Nutritional yeast |
Chop off the base of the enoki mushrooms where there is dirt. Wash and rinse all mushrooms, pat dry with a paper towel.
Chop the oyster and cremini mushrooms into lengthwise slices, approximately 1/2 cm thick, Enoki mushrooms do not need to be cut.
Place a large frying pan on medium heat. Add in 2 tbsp of butter to melt.
Meanwhile, mince garlic and shallots. Add to the heated pan, making sure to stir consistently for one minute with a spatula,
After one minute, add all mushrooms to the pan and cover for 3 minutes. After 3 minutes, remove the lid and stir. Let this sit on medium heat for another 5 minutes or until the mushrooms wilt and start to brown.
Add the salt and nutritional yeast. Stir and remove from heat.
| Vegetables | 10.7 |
