Mmmm...mushrooms

SO what will you be serving along side of your grilled steak or burger this summer?  How about one of nature's high antioxident, immune boosting, belly satisfying foods.  Mushrooms!  For years I avoided them like the plague but in my adulthood I have come to love these yummy fungi.  They fill you up and are loaded with good nutrition.  They make a great side or topping for a meat dish or for those who are vegetarian, they provide a savory meat-like, sink your teeth into substitute.


Here is a basic recipe for a mushroom saute, play with the measurements based on how much you need to serve.


Ingredients:
- EVOO and grass-fed butter
- assorted mushrooms
- some white wine or substitute a tablespoon of white wine vinegar diluted in a little water
- minced garlic to taste
- 1-2 tablespoons chopped parsley, optional
- sea salt and pepper to taste

 Add some butter and a little olive oil to a large skillet and heat over medium-high heat. Once the oil is hot, add the mushrooms and a pinch of salt. Cook for 10-15 minutes or until tender.  Add the wine or substitute and let it cook off for about 1 minute. Turn down the heat and add garlic and cook for one minute. Garnish with parsley, remove from heat and serve.