Nutritionally, mushrooms pack a decent punch, not to mention amazing flavor. Just a 3 ounce serving of mushrooms contains a fair amount of folate, niacin and phosphorous. Potassium is plenteous in these wonderful fungi as well, just over 3 ounces benefits you with around 318 mg. Throughout the ages, mushrooms have been valued for their medicinal value, in many parts of the world, with Chinese medicine being a most familiar nation known to benefit from their intrinsic qualities.
I personally have a fond affection for mushrooms prepared in a variety of ways. But serving them up beside a good steak is one of my favorites. Mushrooms and steak are a match made in heaven. These mushrooms will bring heaven to earth in your mouth! So ﬂavorful, buttery and tender. I am sure you will love them!!
- 1 pound small mushrooms, any kind you like, wiped clean, stems trimmed and cut in half or if you prefer, sliced
- ¼ cup extra virgin olive oil
- ¼ cup of butter
- 2 cloves garlic
- Fresh parsley
- Fresh oregano
- Balsamic vinegar
- In a small glass dish with the mushrooms, add about ¼ cup of olive oil, 2 minced cloves of garlic, a handful of chopped fresh oregano and parsley combined, and a splash of balsamic vinegar.
- Let sit for 30 minutes minimum, up to overnight. Bring the mushrooms to room temperature before cooking.
- Heat a skillet on medium heat and add the butter until it melts.
- Scoop the mushrooms out of the marinade and add them to the skillet.
- Cook low and slow until mushrooms are tender.
- Add the marinade at the end of the cooking time, turn the heat up a bit to allow the vinegar to kind of caramelize.
- Serve these alongside your next steak dinner, you will not be disappointed!
This post is a part of the Hearth and Soul Blog Hop and Real Food Wednesdays.
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