Sautéed Skillet Mushrooms

So simple, yet possibly one of the most important meals I eat almost daily as a non-dairy vegetarian athlete. Why? because Mushrooms (crimini) contain a fatty acid that is usually only found in meat, cheese and milk, CLA Conjugated Linoleic Acid as well, 1 cup of crimini mushrooms contain 50% of your RDI of selenium, very important in my diet due to my sluggish thyroid. I cook these in a cast iron skillet to help me absorb the iron they contain. All around an essential yet absolutely delicious dish!

Ingredients

1 package of organic and fresh crimini mushrooms, cleaned well and chopped.
1 Lemon juiced
4 Cloves of garlic
1 Tbsp or coconut oil
Handful of Fresh Parsley

Directions

Heat oil in cast iron pan
Sauté mushrooms and garlic together for no more than 5 minutes
Add lemon juice and parsley and stir for 1 more minute
Remove from heat and serve immediately.

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“whenever we cook for others, we are making a statement to them. If what we prepare and present to our family and friends is attractive, tasty, and health-supporting, we are saying that we want them to be well and happy, to feel nurtured and strengthened. When we offer cuisine that is made of whole and natural ingredients, we are saying that we want them to have all the energy they need in order to make every aspect of their lives richer. We are saying that we honor them” — John Robbins, In May All Be Fed
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Categories: Gluten Free, Paleo, Salad, Vegan, Vegetarian

Author:The Holistic Dish

A passionate foodie with a background in Natural Nutrition, Holistic Wellness and Professional Training at the Natural Gourmet Institute. Creating healthy and holistic recipes for friends and loved ones of the Paleo, Vegan, Vegetarian and Gluten Free fare.

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