Crimini, shiitake, button, portabella, oyster – it’s mushroom madness! These hearty, delicious fungi are often served in accompaniment to a main course, and are sometimes (unfortunately) passed off as a side to be left on the plate when the meal is finished. Freaked out by fungi? You shouldn’t be. Mushrooms are an excellent source of protein that are low in calories and contain more vitamins and minerals than you could imagine! Potassium and vitamin B are only a sampling of the healthy components in mushrooms, as well as high antioxidant levels (especially shiitake). The Chinese have used mushrooms for centuries due to their power to boost the immune system. Sauté, grill, or toss into a salad – slice up some mushrooms and stay healthy!

Sauteed Wild Mushrooms

2 lbs. wild mushrooms (mixed preferably)
Olive Oil
Shallots (chopped)
Unsalted Butter
Kosher Salt
Black Pepper
Garlic (chopped)
Flat Leaf Parsley (chopped)

This recipe by Ina Garten, or better known as the Barefoot Contessa, makes a delicious side to a hearty salad, some grains, or a meat dish. A perfect meat-substitute for the vegetarian, or a chewy treat for everyone else, you can’t go wrong with this mushroom side! Clean and slice mushrooms, removing stems as you go. Heat the olive oil in a saucepan over low heat and add shallots. Cook for about five minutes, then add mushrooms, butter, salt and pepper and cook over medium heat for about eight minutes – stir often. Add garlic and let cook for about two minutes, and follow with parsley then serve!