Enoki Mushrooms in Creamy Cheese Sauce
By: Mia Cee || Resting Hungry Face
225 grams / .5 lbs. enoki mushrooms
1.5 tablespoon coconut oil
1.5 tablespoons nutritional yeast
1/4 teaspoon garlic granules/powder
3 tablespoons coconut butter
juice of 1 small lemon
1/4 teaspoon pepper
1/4 teaspoon salt
desiccated coconut, optional
1. Heat oil in pan and add the enoki mushrooms. Quickly stir-fry for 30 seconds.
2. Add the rest of the ingredients and stir to mix. The sauce will seem very dry at first, but it will liquefy with heat. If it won’t mix at all (e.g. if your coconut butter is very dry), add another 1/2 tablespoon of oil.
3. Once the mushrooms and the sauce are incorporated, transfer to a bowl. You can serve as is, or cover the top with desiccated coconut and toast at 400 degrees for 30 seconds for a crunchy, panko-like top crust. The coconut will burn in the blink of an eye, so keep a close eye on it.