Creamy Black Pepper Paleo Mushrooms (GF, DF)
Made out of only four ingredients: mushrooms, olive oil, coconut cream, and black pepper. Whole30, paleo, Dairy-free, and grainfree.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American, Paleo
Servings: 2 -3
- 2 tsp olive oil
- 16 ounces baby bella mushrooms , sliced into 1/2-inch thick slices
- 1/2- 1 cup canned coconut cream ( without preservatives, for Ex. Savoy)
- 1 tsp ground black pepper
- a pinch of salt
Add 2 tsp of olive oil to a large frying pan and heat over medium-high heat for about 1 minute.
Add the sliced baby bella mushrooms and mix to coat them with the oil. Cook for about 4 minutes, without mixing the mushrooms at all.
Then mix them frequently while they cook for about 2-3 minutes. At this point the mushrooms should start shrinking in size and sweating.
Reduce the stovetop heat to medium. Cook the mushrooms for another 4 minutes without mixing them. Mix them, and then cook them while mixing every so often for the next 5-10 minutes, or until the are grilled and golden brown. They shouldn't be "wet" anymore by this point. Add the coconut cream ( I like adding 1 cup because I like extra sauce), ground black pepper and salt to the dish and mix.
Let the sauce boil and thicken for the next 1-3 minutes.
Calories: 484kcal | Carbohydrates: 18g | Protein: 10g | Fat: 46g | Saturated Fat: 38g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 38mg | Potassium: 1419mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 4mg