Funny little tidbit about me – I was born and raised in the south. Grew up eating a meat/potato/garden veggie kind of dinner. I honestly don’t think I knew what a vegetarian was and definitely didn’t know any until I was long into my adult life, lol!
Fast forward many (not THAT many!) years later, and I am starting to incorporate meatless days in our family’s menu each week. So wild how we all evolve, isn’t it?!?
So why meatless days, you ask? Well honestly it is for a couple reasons….us Americans tend to eat way more animal protein that we really need, and as a result, our guts are always doing hard work to digest it all. So I’m working to make things a little easier on our bodies, plus meatless days totally make things easier on the grocery budget too!!
It has been kind of fun finding and creating meatless recipes. Add that fun to my new like of mushrooms and you have this yummy creation. Wanna join us for #meatlessmonday each week?? Perfect! You can start out with this not too crazy but loaded with flavor recipe.
- 1/2 cup orange juice
- 2 tablespoons coconut aminos
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon liquid smoke
- 1/4 cup olive oil
- 1 pound cremini mushrooms, sliced very thin
- 1 medium onion, chopped
- 4 garlic cloves, minced
- Salt & pepper to taste
- In a small bowl, stir together the orange juice, coconut aminos, cumin, oregano, liquid smoke, salt, and pepper. Set aside.
- Coat the bottom of a large skillet with the olive oil and place over medium heat. When the oil is hot, add the mushrooms in as even a layer as possible. Cook for about 5 minutes, flip, and cook 5 minutes more.
- Add the onion and continue cooking, flipping occasionally, until the onion begins to soften and the mushrooms begin to crisp up in spots. You can turn up the heat a bit if needed to get the mushrooms to crisp.
- Add the garlic and sauté 1 minute more.
- Stir the orange juice mixture into the skillet. Allow to cook for about 8 minutes more, until the liquid cooks off and the mushrooms become very tender.
I served ours over Siete chips and topped with guacamole. You could make tacos, taco salad, or over cauli rice. Enjoy!