Dr. Monica Smith’s Garlic Mushrooms Recipe

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

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Recipe by Dr. Monica SmithCourse: SideCuisine: American


side servings
Cooking time




    • 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


    • 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

    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!”