Garlic + sage pan fried mushrooms
Garlic + sage pan fried mushrooms- gluten free, grain free, dairy free, wheat free, vegan, vegetarian, clean and Paleo friendly.
Well hello there! I have a side dish recipe for you today.
This garlic + sage pan fried mushrooms dish is simple yet flavourful. I’ve used macadamia oil as it has more of a buttery flavour to it than other oils but feel free to use olive oil or any other oil. To add some freshness, I’ve finished the dish off with some finely chopped fresh parsley. Make sure your pan is large enough to fit the mushrooms because you want to brown them (ie. caramelisation = flavour). Overcrowding the pan causes the mushrooms to stew in their own juices and that is no fun.
You can serve these mushrooms as a side to any dish but I think they would pair particularly well with beef and mash. Nice and hearty and perfect for a cold Winter evening. I don’t have any beef at home tonight so I’ll be enjoying my garlic + sage pan fried mushrooms with chicken.
Just an FYI: I’m working on an exciting project at the moment. I’m creating my own range of gluten, dairy and refined sugar free organic packet mixes suitable for time poor health conscious people. My packs are currently in testing phase but will include:
- Pancake mix
- Bliss ball mix (no food processor required)
- Nut free muesli bar mix
- Cookie mix
- Muffin mix
- Cake mix
I’m terribly excited to release these packs in the near future. Where and how remains to be confirmed but I’ll be sure to keep you updated. In the meantime, here’s a sneak peak of my test batch of Coconut Cacao Crunch bliss balls from my packet mix which received the thumbs up from my taste testers.
With love & gratitude,
Why this is so good for you
Mushrooms inhibit cancer formation and growth – especially breast cancer, lower risk of heart disease and stroke, help lower risk of diabetes, aid in healthy nerve function, aid in normal blood cell function, help control appetite, boost immunity, protect artery lining from fatty deposits, help transport oxygen to cells and help to keep skin and hair healthy.
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma.
Pepper helps prevent breast cancer, improves digestion, relieves constipation, gives relief from respiratory disorders, coughs and the common cold, helps fight infections and insect bites and helps prevent liver problems.
Sage enhances memory, strengthens the immune system, improves digestion, increases bone strength, helps prevent the onset of diabetes, and reduces inflammation throughout the body.
- 375 grams sliced mushrooms (about 4 cups)
- 2 tablespoons macadamia oil (or oil of choice), divided
- 2 cloves garlic, crushed
- 15 g fresh sage leaves, roughly chopped
- Fine pink Himalayan salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh flat leaf parsley
- Heat 1 tablespoon of the oil in a large non stick frying pan on low heat. Add the sage leaves, parsley and garlic and fry for about 2 minutes. Transfer to a small bowl and set aside.
- Using the same pan, turn up the heat to medium-high and add the remaining 1 tablespoon of oil plus the mushrooms. Make sure you don't overcrowd the pan so as to avoid the mushrooms stewing in their own juice. Fry the mushrooms for about 10 minutes or so, only stirring once or twice (you want the mushrooms to brown).
- Once browned and no liquid is left, reduce the heat and empty the garlic/sage mixture back into the pan and fry for a further 2 minutes.
- Season with salt and pepper and sprinkle the parsley over the top.