Organic Black Trumpets & Oysters with Broccoli

by Alan McClelland
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Organic Ingredients:
Oregon Black Trumpet Mushrooms (qty desired)
White Oyster Mushrooms (qty desired)
Frozen or Fresh Broccoli (qty desired)
1/2 cup Spring Water
1-2 tbsp Extra Virgin Cold pressed Coconut Oil
1 tbsp Raw Ohio Honey
1 tsp Celtic Sea Salt
1 tsp Smoked Black Pepper
1 tsp Tumeric

Steam frozen broccoli slow and low with 1/2 cup of spring water.
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Prepare Black Trumpet mushrooms by slicing in half or quarters. Oysters can be cut in half if very large, but cut away thicker stems only. Sauté for 8-12 minutes at low-medium heat in 1-2 tbsp of Coconut Oil. Halfway through sautéing, flip mushrooms to opposite side or half to ensure they are well cooked.
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Once finished cooking, add Sea Salt, Black Pepper and Tumeric. Drain oil off mushrooms in strainer and water off broccoli if necessary. Serve mushrooms on bed of broccoli and drizzle 1 tbsp of honey over mushrooms. Enjoy the healthy deliciousness!
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