Organic Black Trumpets & Oysters with Broccoli

by Alan McClelland
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.
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.
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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