French style mushrooms for a side dish over vegetables, polenta, tofu, pasta, noodles,...
Serves 3 to 4 people
1 lb (450 g) organic mushrooms (try mixing several types)
2 Tbs (30 ml) each: butter (almond butter-dairy free) and olive oil
3 or more minced or whole organic cloves of garlic
1 Tbs (15 ml) chopped parsley
1. Wipe the mushrooms with a paper towel.
2. Chop the stems.
3. Sauté the mushroom caps in butter and oil over medium heat, 5-8 minutes.
4. Transfer the caps to a plate.
5. Sauté the chopped stems, garlic, and parsley for 5 minutes.
6. Add the mushroom caps, cover, and simmer on low for 10-15 minutes.
Enjoy les champignons
