Besides being delicious, mushrooms are a good source copper, potassium, phosphorus, iron, and of vitamin B3 and B5, which assist in the release of energy from carbohydrate, protein, and fat. They are perfect with Polenta (see recipe) or with white meat.
Ingredients: A V B Gf Df Ef
(serves 4)
1 lb. of mixed mushrooms, like Portobello, Shiitake, Maitake, Oyster, Beech, etc.
4 Tbsp. of Evoo
1 clove of garlic, minced
2 Tbsp. of minced parsley
1 tsp. of salt
Clean the mushrooms very carefully, discarding the hard part of the stems, but don’t wash them. Cut them into small pieces. Peel the garlic and mince it very small. Wash the parsley and mince the leaves.
Warm up the Evoo in a pan, add parsley and garlic and sauté for a few minutes, but don’t let the garlic turn brown. Add the mushrooms, sauté them stirring often, then add the salt. The salt will help them release enough water to complete the cooking. Cover with lid and cook for 15-20 minutes at low heat. Serve warm.