The complete dish, on a plate
photo credit: Debra Stark

Not much muss, definitely gourmet. I’ve made this mushroom dish for years, but now I add in greens (chard pictured above ahead of being sliced and tossed in). This is great spooned over polenta or pasta or anything!

If you want to know something of the history of mushroom, they go way back. Mushrooms were prized by the Pharaohs as a delicacy, by the Greeks to provide strength for warriors in battle, and by the Romans who served them on holidays because they were regarded as a gift from God. The Chinese treasure mushrooms as a giver of health and protector of immunity. Don’t like mushrooms? Use this method to sauté sliced Brussels sprouts.

Serves about 6

½ lb assorted mushrooms, sliced*4 C tender greens (spinach, chard, collards, mustard greens) cut into ribbons
2 Tbsp ghee, butter, or coconut oil¼ C extra-virgin olive oil (EVOO)
6 cloves garlic, minced2 Tbsp lemon juice
1 tsp dried thyme 1 tsp ground pepper, or Grains of Paradise
1 tsp good salt like Celtic or Himalayan

In a large skillet, warm EVOO and ghee, butter, or coconut oil. Add mushrooms and cook over medium heat stirring, until browned, 4 minutes more or less depending on the mushrooms. (If you you’re using a combo of delicate and tough mushrooms, you might want to start the tougher mushrooms 1-2 minutes earlier). Add garlic, thyme, lemon juice. Stir until fragrant, 2 minutes.

Cut greens into ribbons and stir them into the mushrooms. The heat of the mushrooms will wilt your greens but keep them nice and bright green. Taste and then adjust seasoning. Serve. Yum!

*Mushrooms that I’ve used here are shiitakes, maitakes and lion’s mane and regular white button mushrooms, too. Did you know we have frozen sliced shiitakes and frozen sliced assorted mushrooms? There’s no labor at all if you use these. NOTE: lion’s mane and maitakes don’t get sliced, just crumbled with your hands.