Organic Portabellas & Shallots with Plantains

by Alan McClelland
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Organic Ingredients:
2 Large Portabella Caps
1 Large Ripe Plantain
2-3 tbsp Extra Virgin Cold pressed Coconut Oil
1-2 tbsp Pure Ohio Maple Syrup
1 tsp Hawaiin or Celtic Sea Salt
1 tsp Cinnamon
1 tsp Paprika
1 tsp Smoked Black Pepper
1 tsp Tumeric

Slice plantains and Sauté in 2-3 tbsp of Coconut Oil 7-10 minutes. Make sure to flip halfway through. Slice Portabellas in 1/4” width vertical strips and repeat same as with plantain cooking.
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Once finished cooking, add Sea Salt, Parika, Black Pepper and Tumeric. Drain oil off mushrooms and plantains in strainer if necessary. Serve mushrooms on bed of broccoli and drizzle 1-2 tbsp of Maple Syrup over entire dish. Savor the taste of all things good!
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