Rosemary Sautéed Mushrooms
Mushrooms are full of protein, vitamin D, and cancer fighting nutrients! This is a very tasty way to eat them! Serve on its own, or with eggs, other veggies, pasta, or salad. I may put them into a rice dish for Thanksgiving! This is a quick fix, and you get a LOT of flavor for only a little bit of work (especially if you buy pre-sliced mushrooms!).
About 2 Cups Sliced Mushrooms
A Few Sprigs Fresh Rosemary
Salt, Pepper, and Garlic Powder to Taste
Coconut Oil Spray or Enough Butter to Barely Coat the Bottom of the Pan
Spray or coat your pan with the oil or butter. It’s really unnecessary to use a lot of oil when you saute. You can also water saute if you want to skip the fat entirely (see my post under Nutrition: Fats about how to do that). Heat the pan over medium heat and add all the ingredients. Saute, stirring periodically, for about 10 minutes, or until the mushrooms look good to you. The water will cook out, they’ll shrink, and then they’ll start to caramelize and become very tasty! To preserve the integrity of the nutrients try not to overcook them. I just cook them enough to get a little bit of that darker color on there. Enjoy!
