One of the easiest, most satisfying meals. Mushrooms are straight up bad ass.
(these babies were gathered by the awesome folk at tantre farm)
Remove the stems of the mushrooms and slice caps into 1/4 inch slices.
Heat a spoonful or two of coconut oil in a medium-high skillet.
Add in the sliced mushrooms, rosemary, and sea salt.
Swirl the skillet to coat the mushrooms with oil.
Cover and let it be for about 5 minutes, swirling every so often.
You know they’re done when they’re soft.
Add some fresh ground pepper,
thank big mama earth for her glorious abundance,
slowly and mindfully enjoy each mouth-watering morsel.