Growing up, I used to HATE mushrooms. I could never come to terms with eating a piece of fungus, and the texture was just so mushy. For years, I picked them off my food and avoided them like the plague.
Fast forward to a few years ago. I tried a grilled portobello mushroom dressed as a burger, and I fell in love with mushrooms for the first time in my life!
It was a whole new world for me, and I don’t know why I had ever hated them…
It might come as a surprise, but mushrooms are actually a great source of vitamin D, B vitamins, selenium, and antioxidants. They can also help boost your immune system by promoting the growth of immune cells and proteins.
So if you’ve been avoiding mushrooms like I did for two solid decades, go out on a limb and give them a try!
Savory Mushroom Saute
Recipe by Aicacia Young, RDN
- 4 slices of bacon, chopped (optional)
- 1 package of mushrooms, sliced
- 1/2 red onion, chopped
- 1 green bell pepper, chopped
- 4 cups of kale or spinach
- 6-7 cloves of garlic, minced (OR 1 tsp garlic powder)
- 3-4 Tbsp balsamic vinegar
- 1 Tbsp of butter or avocado oil
- Parsley to garnish (optional)
- Baguette, sliced (optional)
- Cook bacon over medium heat in a large pan until slightly crispy.
- If not using bacon, start by heating pan with a heat-stable oil like avocado oil or extra light olive oil.
- Add chopped vegetables and stir.
- Cook until onions are translucent and add a few splashes of balsamic vinegar.
- Melt the remaining tablespoon of butter and remove pan from heat.
- Stir thoroughly to coat the vegetables and spoon vegetable mixture onto toasted bread or serve without bread.
- Garnish with parsley, if using, and enjoy!