by Alan McClelland
Oregon Hedgehog Mushrooms (qty desired)
2 Royal Trumpet Mushrooms (qty desired)
1 bunch Chives
4 -5 Shallots
1 cup Brown Rice
2 cups Spring Water
1-2 tbsp Extra Virgin Cold pressed Coconut Oil
1 tbsp Pure Ohio Maple Syrup
1 tbsp low sodium Tamari Soy Sauce
1 tsp Celtic Sea Salt
1 tsp Smoked Black Pepper
1 tsp Tumeric
Simmer rice with 2 cups of boiling spring water in covered pan 25-35 minutes or until ready. Add finely chopped Shallots and Chives last 10 minutes while rice is cooking. Prepare Hedgehog mushrooms by slicing off stems. Stems can be cut in half if necessary. Slice Royal Trumpets in 3-4 lengthwise slivers. 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 rice and drizzle 1 tbsp of Maple Syrup & Tamari Soy Sauce over dish. Eat healthy and Enjoy!
