Description

Mushrooms can easily become the true hero of a dish when cooked right. They are full of flavour and moisture and will soak up any liquid you use in the recipe. When cooking mushrooms, it’s important to use a flavorful liquid, or fats, and salt to flavour.

Recipe from The One-Pot Alkaline Diet Cookbook by Nutritionist Sharisse Dalby

Ingredients

Scale

1/4 cup avocado oil
1/2 white onion, finely chopped
8 white mushrooms, thinly sliced
Pinch sea salt
2 teaspoons dried thyme
2 (14-ounce) cans coconut milk
1 cup quinoa
16 Brussels sprouts, ends trimmed and scored with an “x”
Freshly ground black pepper, for seasoning

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Instructions

Preheat the oven to 350°F.
Heat the oil in a large Dutch oven over medium heat.
Add the onions, mushrooms, thyme, and salt. Sauté for 5 minutes, or until mushrooms are cooked through.
Add the coconut milk and bring to a boil.
Add the quinoa and stir to combine.
Cover and bake for 20 minutes.
Add the Brussels sprouts and cover. Bake for 10 more minutes, or until quinoa is cooked, and Brussels sprouts are soft and bright in color.
Season with pepper and serve.

Notes

Variation Tip:

If you’re not a fan of coconut, you can use hemp milk or a flavourful vegetable stock to make the mushroom sauce and cook the quinoa.

Nutrition

Serving Size: 4