One of my favorite sides is sauteed mushrooms, and for good reason! Mushrooms are low in calories, and are great sources of fiber and protein (good for plant-based diets).
They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D.
Other benefits of mushrooms are improved immunity, potential lowering of cancer risk, improved digestion, increase longevity because of their high antioxidant content and weight loss. In fact, a study has shown that eating less meat and more mushrooms resulted in significant weight loss, lower body mass index and improved blood pressure.
Who knew?! Good thing I really LOVE sauteed mushrooms!
This delish recipe is found on page 58 of my recently published cookbook, Healthy Holidays with the Unconventional Foodie. It is one of 52 amazing, full-color recipes that you are sure to LOVE! You can pick up the book HERE.
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Sauteed Mushrooms in Red Wine Reduction
- 1 8oz fresh mushrooms I used baby bella
- 2 TBSP olive oil
- 1/2 C red wine
- 1 TBSP butter or ghee
- kosher salt to taste
- fresh ground black pepper to taste
- Add oil to saucepan, heat over medium high heat. Add mushrooms and saute until mushrooms are browned
- Add red wine, salt and pepper. Continue to saute, stirring occasionally until wine has reduced by two thirds
- Add butter and stir to combine
- Remove to serving platter, sprinkle with fresh chopped parsley (optional), and serve immediately