Mushroom Stew over Mashed Cauliflower


I love mushrooms! Here are some of the amazing benefits of these little fungi: lowers bad cholesterol, helps prevent anemia, protects against cancer, regulates insulin levels in the body, helps lower blood pressure and helps to boost bone mineral density.

Place the following in slow cooker:

  • 2 lbs washed and sliced organic baby portobello mushrooms
  • 2 sliced vidalia onions

Combine the following in a mixing bowl:

  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 coconut oil
  • 2 tbs raw honey
  • 2 tsp ginger
  • 2 tsp Italian seasoning
  • 2 tsp thyme (ground or fresh)
  • 1 bay leaf (whole)
  • 1 tsp garlic salt
  • 3 cloves garlic chopped

Whisk until combined and then pour over the mushrooms and onions already in the crockpot.  Stir to coat.  Cook on low for 4 hours. Remove the bay leaf before serving.

For the mashed cauliflower, I like to steam my cauliflower as boiling makes it hold onto too much water making for a runny mash.  Once steamed, I mash it with the following:

  • 1/4 cup almond or coconut milk (unsweetened)
  • 4 tbs chopped chives
  • optional 1 clove of garlic
  • salt and pepper to taste



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