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My Recipe for Sautéed Mushrooms 

Hi Friends,

Last weekend, I quickly threw together some fresh ingredients and was pleasantly surprised at how tasty the dish turned out.  Apparently, mushrooms + basil + garlic= incredible gourmet flavor! 

Mushrooms
 are a great source of pre-biotic fiber to feed all the good bacteria in your microbiome.  They also have selenium, vitamin D, and B6, potassium, and glutathione.  Beta-glucans, which are found in the cell walls of mushrooms, support a healthy immune system against bacteria and viruses.  To learn more about the health benefits of mushrooms, please check out this review article:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618583/

Here’s my recipe for Sautéed Mushrooms:  

Ingredients:
1 large 16 oz package of baby portobello mushrooms (or two 8 oz packages)
1 large bunch of basil, coarsely chopped (include stems) 
5 whole cloves of garlic 🧄
1/2 tsp paprika
1 tablespoon balsamic vinegar
1/2 tsp Himalayan or sea salt
1/4 tsp pepper
Olive oil

Instructions:

1) Clean the mushrooms  by gently wiping with a paper towel.
2) Use a large pan and heat to medium.  Drizzle about 3 tablespoons of olive oil.  Add all the whole garlic cloves  and allow them to become fragrant (about 15 seconds), then add the mushrooms.
3) Add the paprika, salt and pepper.
4) Cook at medium temperature for 5-8 minutes until the mushrooms brown and shrink in size.
5) Add the basil  and balsamic vinegar and can drizzle more olive oil.  Saute for 3-5 additional minutes until the basil shrinks into small crispy pieces.

This dish pairs well with a fresh garden salad and grilled chicken, for a light and refreshing summer dinner!

As always, food is medicine.  Eat well and stay healthy friends,

Rajsree Nambudripad, MD

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