Photos by Rich Smith
Mushroom Recipes from Locals
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!
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.
*Organic ingredients recommended
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!”