Sautéed Garlic Mushrooms
Sautéed Garlic Mushrooms
This recipe can also be found in my cookbook! BEST FORK FORWARD: Everyday Dinners After Weight Loss Surgery
I’ve always felt like mushrooms were a total food controversy.
Food controversy is a made up phrase (by yours truly) for foods that people LOVE or HATE.
Think cottage cheese. Cilantro. Avocado.
These foods always spread excitement or disgust over a face so quickly. It’s been an amusing experience in my career of interviewing people about food! Some reactions are just plain FUNNY!
Chances are if you’ve made it into this recipe post on mushrooms – you are a fan. So, because of your mushroom fandom, I’m going to include a few links to other recipes featuring mushrooms. Because I happen to love them!
This recipe is a wonderful and easy side dish to accompany any of your lean protein sources. As I always coach my own weight loss surgery patients, take two bites of your protein source to everyone one bite of mushroom and stop at your first sign of fullness. This recipe pairs great with chicken, beef, fish or pork!
Thanks for being one of my members on FoodCoach.Me! Never hesitate to reach out with questions for me to steph@foodcoach.me
Parmesan Thyme Chicken with Mushrooms
Sautéed Garlic Mushrooms
Ingredients
- 1 lb white or cremini mushrooms, cut in half if large
- 3 cloves fresh garlic, pressed or minced
- 10 sprays butter spray
- 1/4 cup chopped flat leaf parsley or thyme
Instructions
- Combine all ingredients in a bowl and toss to coat.
- Heat a non-stick skillet to medium-high heat. Add mushrooms.
- Saute 2-3 minutes, stirring occasionally. Turn heat down to low. Continue to cook, stirring occasionally for about 10 minutes or until softened.