Over the Salt

Mindful choices for healthy and low sodium cooking

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Fall mushroom hot pot

This weekend, we picked up some fresh mushrooms to make a delicious one-pot savory dish to serve with rice.



3 large cups white mushrooms, sliced
silken tofu, rough chopped
thyme, pepper
garlic, 2 teaspoons
Worcestershire sauce 1/4 cup
lime and lemon juice
coconut milk
olive oil


Sautee the mushrooms in olive oil and garlic
Add lemon, lime and Worcestershire sauce
Stir in coconut milk and simmer with thyme
Add chopped tofu
Add pepper to taste
Serve with rice and orange wedges for color