PORTOBELLO MUSHROOM BACON #mushroom #vegetarian

Today, the possibility of eating a sweet and wise pig makes me feel ghastly, and like a large portion of us, I was raised to trust that meat and dairy was a vital piece of a solid eating routine.

When I understood that wasn't the situation, I quit any pretense of eating well evolved creatures. That was more than twenty years prior, and I've never thought back. In any case, I never lost the hankering for smoky and salty nourishment.

Since Alex and I began this blog we've been endeavoring to discover options in contrast to creature items that will change over even the most bad-to-the-bone meat eater to a plant-based just eating routine.

Also try our recipe :  HEALTHY VEGAN BUFFALO CAULIFLOWER DIP #cauliflower #vegetarian

Ingredients :

• 1 tablespoon coconut oil
• One large Portobello mushroom – washed and patted dry
• 1/4 cup maple syrup
• 2 tbsp liquid smoke
• sea salt to taste
• Pepper to taste

Instructions :

1. In a bowl that is large enough to marinate the mushroom slices combine the liquid smoke, maple syrup, salt, and pepper.
2. Cut the mushroom into thin strips, no more than a 1/4 of an inch thick, and marinate both sides in the liquid mixture. At least 15 minutes per side.
3. Heat the oil in a medium skillet and cook the mushrooms for 3 minutes, flip and cook for 3 more minutes. They should be browned and the edges should look crispy.

Source : bit.ly/2CTSYY4

Read more our recipe : PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU #vegetarian #pasta