Mouth-Watering Sautéed Mushrooms Recipe

by Noor H. Salem

Last week, I’ve shared remarkable benefits of mushrooms, and the myriad of varieties out there that you may not have been familiar with. Now that you’re aware of the fact mushrooms are extremely beneficial to your health overall, hopefully, you will strive to incorporate them into your diet.

I love sautéing mushrooms and broccoli, and scrambling with eggs for breakfast or just eating some mushrooms raw with homemade guacamole as a snack. This side dish, however, is perfect for those who don’t prefer raw mushrooms and matches wonderfully with either chicken, meat, or even seafood. At times, I enjoy tossing in sliced bell peppers, spinach, or broccoli for a boost of nutrients. Other times, I prefer the mighty taste of mushrooms with a touch of onions for a delectable and satisfying side dish. Try my stir-fry recipe, and you’ll have a new family favorite joining on your dinner table frequently.

This recipe is extremely high in fiber, anti-inflammatory properties, monounsaturated and polyunsaturated fatty acids, B Vitamins, copper, manganese, zinc and potassium. It is extremely filling, thanks to both the mushrooms and the healthy fats, coconut oil and olive oil. The spices not only give it the delectable taste it carries but also boosts minerals and anti-inflammatory properties. You may omit or add other spices you enjoy, such as onion powder, paprika, red pepper or even dried dill.

Ingredients:

3 medium red onions, peeled and sliced

2 tablespoons organic virgin coconut oil

2 cups crimini mushrooms, sliced

1 cup portabella mushrooms, sliced into thin pieces

¼ cup extra virgin olive oil

2 teaspoons Himalayan Pink Salt

1 teaspoon granulated garlic

½ teaspoon ground rosemary

1 teaspoon ground mustard seed

½ teaspoon black pepper, freshly ground

½ teaspoons organic raw apple cider vinegar

3 tablespoons fresh cilantro, chopped

Directions:

1. Stir fry the onions and coconut oil on medium-high heat for about 5 minutes, or until they begin to brown.
2. Add in the mushrooms; do not cover. Allow to cook for about ten minutes, or until they are tender.
3. Add the spices and give it a stir. Do not over-stir mushrooms that are cooking, or lots of water will emerge from them,
4. Remove from heat; transfer to a serving platter. Drizzle with the olive oil, raw apple cider vinegar, and cilantro. Lightly toss.
5. Serves perfectly with seafood, chicken, or your favorite vegetarian dinner. Enjoy.

Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, “Sunnah Superfoods,” a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.