Cremini, portobello, shiitake, oyster, and button: Mushrooms come in all shapes and sizes, and they are a staple in any plant-based diet.
Sure, you can toss them in salads and soups, but their “meaty” texture makes them a delicious, satisfying filling for veggie burgers, tacos, and ravioli. What’s more, mushrooms are a good source of nutrients like potassium, B vitamins, and fiber. And since they’re known to boost immunity, winter is the ideal time to experiment with mushroom-packed recipes.
Dr. Monica Smith's Garlic Mushrooms
4
side servings10-15
minutesIngredients
- 4 Tbsp.
unsalted, grass-fed butter
- 1 Tbsp.
extra virgin olive oil
- ½
red onion, chopped
- 1 lb.
cremini mushrooms
- 2 Tbsp.
dry white wine
- 1 tsp.
fresh thyme leaves, chopped
- 2 Tbsp.
fresh parsley, chopped
- 4
cloves garlic, minced
Salt and pepper to taste
Directions
Heat the butter and oil together in a large skillet over medium-high heat.
Add the onion and sauté until softened (about 3 minutes).
Add the mushrooms and cook for 4-5 minutes, or until golden and crispy on the edges.
Pour in the white wine and cook for 2 more minutes until reduced slightly.
Add the thyme leaves, half of the parsley, and garlic. Stir for 30 seconds, until fragrant – be careful not to let the garlic burn.
Season with salt and pepper, then sprinkle with the remaining parsley. Serve warm and enjoy!
- *Organic ingredients recommended
- Did you know? - Although often grouped into the veggie category, mushrooms are actually classified as fungi – they don’t have leaves, seeds, or roots, and they don’t need light to survive.
Dr. Monica Smith, of North Chattanooga, loves to cook with nutrient-dense foods. She says, “Cooking this way ensures that the food tastes delicious and guarantees that my family is nourished and thriving!”
