Sautéed Mushrooms w/vegetables
Ingredients:
2 Portobello mushrooms
1/2 bell pepper
1/2 cup butternut squash
1/4 cup onions
1 small zucchini (seeded)
2 tsp sea salt
3 Tbsp grape-seed oil (avocado oil)
Equipment:
1/2 bell pepper
1/2 cup butternut squash
1/4 cup onions
1 small zucchini (seeded)
2 tsp sea salt
3 Tbsp grape-seed oil (avocado oil)
Equipment:
Wok
Method:
Method:
- Slice the mushrooms into 1/4 inch slices.
- Cut small slices in the mushrooms.
- Slice bell pepper into 1/4 inch slices leaving out the seeds.
- Cut the zucchini into 1/4 inch slices and then in half removing the two ends.
- Cut the butternut squash into cubes and chop up 1/4 cup of onions.
- In a clean bag place the mushrooms, peppers, squash, zucchini, 1 Tbsp grape seed oil and 1 tsp sea salt in the bag.
- Shake up the ingredients in the bag.
- Heat a pan over medium-high heat for one minute.
- Add 2 tbsp grape seed oil to the skillet heat up the red onions.
- When golden brown add all the ingredients together.
- Move around the ingredients in the pan for 6-10 minutes.
- Serve on a plate.