Mushrooms have become one of my new favorite side dishes since I became familiar with Dr. Terry Wahl’s work that encourages the consumption of sulfur containing foods. I had always liked mushrooms but they really weren’t a big staple in my diet (just habits, I suppose).
Since reading her book, however, I’ve made them a common character in our meals and I’m so happy that I did! They’re versatile and can add a delicious umami flavor to a variety of savory foods. They’re also pretty filling and, for all the newbie cooks out there, surprisingly difficult to truly mess up with in the kitchen. This recipe is nice because it doesn’t even really require cooking anything at all and it’s especially nice for the summer when the last thing you want to do us stand next to a super hot stove.
–1 lb mushrooms, cut into 1/4s
–1 large garlic clove, minced
–2 tablespoons parsley
–2 tablespoons dill
–2 tablespoons chives
–2 tablespoons rice vinegar
–2 tablespoons sunflower oil
–salt and black pepper, to taste
1. Place the mushrooms into a mixing bowl and sprinkle with salt and pepper. Stir well.
2. Sprinkle your minced garlic, parsley, dill, and chives over the mushrooms and mix well.
3. Pour the rice vinegar and sunflower oil over the mushrooms and stir again.
4. Using a large spoon, press down on the mushrooms so that they start to release some of their juices.
5. Refrigerate for several hours before serving.
What’s your favorite mushroom recipe? Share it in the comments below!