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This dish makes for a VERY SIMPLE holiday side, so consider adding these Garlic Herb Mushrooms to your Thanksgiving and Christmas menu plans!
Sufficient cooking breaks down the tough cell walls inactivates the anti-digestive elements and destroys many toxins,”
If you do not want to use wine, then vegetable broth or chicken/beef bone broth may be used in its place.
Trim the mushroom stems to 1/4-inch and using a mushroom brush clean thoroughly to remove any dirt.
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 Garlic Herb Mushrooms
For all of our CFC Mushroom LOVERS!
This dish makes for a VERY SIMPLE holiday side, so consider adding these Garlic Herb Mushrooms to your Thanksgiving and Christmas menu plans!
Did you know:
Mushrooms are known to have cancer-fighting properties.
Mushrooms are also immunity-boosters, they can help lower cholesterol, they’re high in B and D vitamins, and can help relieve inflammation.
To take advantage of all the available health benefits of mushrooms, you really should cook your mushrooms.
Here’s why:
“The cell walls of mushrooms are tough, making it difficult for the digestive system to get to all the nutrients inside them.
Mushrooms often contain chemical compounds that can interfere with digestion and nutrient absorption.
Sufficient cooking breaks down the tough cell walls inactivates the anti-digestive elements and destroys many toxins,”
according to WebMD.
âž¡ï¸ Rachel’s Tips:
I recommend using a high-quality white wine (one that you would drink) NOT cooking wine, for best flavor.
If you do not want to use wine, then vegetable broth or chicken/beef bone broth may be used in its place.
Makes 4-6 servings
Ingredients:
- 2 lbs. cremini mushrooms
- 1/4 cup white wine, or vegetable broth/chicken bone broth
- 6 cloves fresh garlic, minced
- 2 Tbsps fresh thyme chopped
- 1 Tbsp chopped rosemary
- 2 Tbsps fresh parsley chopped
- 2 Tbsps ghee, pasture-raised butter, or olive oil
- 1/4 tsp fresh ground pepper, or to taste
- 1/2 tsp sea salt, or to taste
Instructions:
Trim the mushroom stems to 1/4-inch and using a mushroom brush clean thoroughly to remove any dirt.
In a large skillet over medium-high heat, melt your ghee or oil. Add in the mushrooms, and cook, stirring gently, until mushrooms are golden brown and tender, about 5-10 minutes, depending on size and personal preference.
Stir in your minced garlic, thyme, rosemary, sea salt, and black pepper. Pour in your wine, and continue to cook for an additional minute or two, or until the liquid is cooked down by half. Garnish with chopped parsley and serve warm.
Enjoy!
â¤Rachel
Ingredients
- 2 lbs. cremini mushrooms
- 1/4 cup white wine, or vegetable broth/chicken bone broth
- 6 cloves fresh garlic, minced
- 2 Tbsps fresh thyme chopped
- 1 Tbsp chopped rosemary
- 2 Tbsps fresh parsley chopped
- 2 Tbsps ghee, pasture raised butter, or olive oil
- 1/4 tsp fresh ground pepper ,or to taste
- 1/2 tsp sea salt, or to taste
Instructions
- Trim the mushroom stems to 1/4-inch and using a mushroom brush clean thoroughly to remove any dirt.
- In a large skillet over medium-high heat, melt your ghee or oil.
- Add in the mushrooms, and cook, stirring gently, until mushrooms are golden brown and tender, about 5-10 minutes, depending on size and personal preference.
- Stir in your minced garlic, thyme, rosemary, sea salt and black pepper.
- Pour in your wine, and continue to cook for an additional minute or two, or until the liquid is cooked down by half.
- Garnish with chopped parsley and serve warm.
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