Mushrooms with garlic

In a medium heat, melt coconut oil (30 g) in a pan. Once the oil becomes liquid, add minced garlic (10 g) and sauté it until fragrant.

Then, chop the mushrooms (400 g) and add them to the pan along with cherry tomatoes (450 g).

Sprinkle everything with sea salt or pink Himalayan salt and black pepper to taste, and sauté the ingredients for 8-10 minutes until they become tender.

While the mushrooms and tomatoes are cooking, chop fresh oregano (10 g).

When the mushrooms and tomatoes reach the desired tenderness, add the oregano and let everything simmer for another 1-2 minutes, then remove from heat.