Mushrooms are one of those love-em-or-hate-em foods. They have a strange texture, a distinct aroma, and well, let’s be honest, they’re a fungus. But if you give this recipe a chance I promise you’ll be a mushroom convert and everyone’s going to ask your secret for how you managed to make them so dang delicious!
First, a health note.
SHIITAKE MUSHROOMS WILL HELP YOU LIVE LONGER
Long considered a longevity food for their medicinal properties in Asia, these babies are super healthy. They’re rich in B vitamins and minerals like copper, selenium, and iron, along with many other nutrients in smaller quantities. They play an important role in immune support, heart health, cancer prevention (by shrinking tumor growth), cholesterol balance, reducing free radicals (which cause premature aging and disease), and lots of other good stuff.
Plus, they’re actually a sustainable food because they can be grown on various logs and branches, score for the environment!
Ok, here’s the recipe.
2 cups shiitake mushrooms, cut into strips
2-3 Tbsp. butter, ghee, veggie stock, bone broth, or a combination of these things
5-6 sprigs of fresh thyme, leaves only
1 Tbsp. coconut aminos (this is the real secret to the awesome flavor at the end)
What to do:
1. Put your lubricant of choice in a small pan – I like the combination of a little butter and some veggie stock because it creates the perfect savory sauce for the mushrooms to cook in without overdrying. If you don’t have stock, you could also just start with butter or ghee and add a little water if you see the mushrooms starting to stick to the pan.
2. Sprinkle your thyme on top, add the coconut aminos and the black pepper, and simmer on medium-low for about 10-12 minutes depending on how soft you like the mushrooms. Add salt at the end.
You can put this over salad greens, mix in into quinoa for a quick dinner, have it as a side with whatever, or just eat it as a healthy snack.