Must Love Mushrooms

Photos by Rich Smith


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. Check out these favorites shared by locals!


Whitebird’s Cavatelli

By Kevin Korman, Executive Chef | Serves 4



  • 1 Tbsp. olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/8 tsp. crushed red chili flakes
  • 8 oz. assorted sliced mushrooms (shiitake, oyster, cremini, etc.)
  • 1 small sweet potato, peeled and diced small
  • 1 Granny Smith apple, diced
  • 1 1/2 cups vegetable stock
  • 2 Tbsp. Parmesan cheese
  • 2 Tbsp. half & half
  • 2 Tbsp. fresh herbs (parsley, chives, tarragon, thyme), minced
  • Kosher salt to taste
  • Black pepper to taste
  • 2 cups cavatelli pasta, cooked
  • Shaved Parmesan for garnish


  • Heat the oil in a sauté pan. Add the shallot and minced garlic and sauté for 2 minutes or until golden.
  • Add the crushed red chili flakes and cook for 20 seconds.
  • Add the mushrooms and cook for 5-6 minutes or until caramelized.
  • Add the sweet potato, apple, and vegetable stock and cook for an additional 3-4 minutes.
  • Add the Parmesan, half & half, and herbs and season with salt and pepper to taste.
  • Toss in the pasta and stir. Serve garnished with shaved Parmesan cheese.



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.




Doctor Monica Smith in Chattanooga

Dr. Monica Smith’s Garlic Mushrooms

Serves 4 as a side



  • 4 Tbsp. unsalted, grass-fed butter
  • 1 Tbsp. extra virgin olive oil
  • 1/2 red onion, chopped
  • 1 Ib. 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

*Organic ingredients recommended


  • 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!


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!”