Rosemary and Garlic Mushrooms

Rosemary and Garlic Mushrooms | Plant-Based, Oil-Free, Vegan, Easy Recipe

Rosemary and Garlic Mushrooms | Plant-Based, Oil-Free, Vegan, Easy Recipe

Don’t be fooled by this simple recipe. The rosemary and garlic have this dish bursting with flavor.

Ingredients

  • 4 cloves garlic, minced

  • 1/2 Cup bella mushrooms, sliced

  • 1/2 C enoki mushrooms

  • 2 large kale leaves kale, chopped

  • 3 T fresh rosemary

  • 2 sun-dried tomatoes (no oil), minced

  • Salt to taste

  • Water for sautéing

Method

  1. Heat a few tablespoons of water in a medium nonstick pan over medium-high heat. Add minced garlic. Sauté for a few minutes. Add more water if need.

  2. Add mushrooms, sun dried tomatoes, and rosemary. Reduce heat. Sprinkle the pan with water if needed. Reduce heat to medium low.

  3. Continue stirring constantly for about 4 minutes, or until the mushrooms are tender. Add kale. Keep stirring and sprinkle with water if needed.

  4. Remove from heat once kale is wilted. Add salt to taste.

  5. Enjoy with rice, on top of toast, or any which way you like.

Garlic & Rosemary Mushrooms | Plant-Based Recipe, Vegan, Gluten Free, Oil-Free, Simple, Easy Recipe

Garlic & Rosemary Mushrooms | Plant-Based Recipe, Vegan, Gluten Free, Oil-Free, Simple, Easy Recipe