Mushroom Medley


Mushroom Medley

This side dish pairs well with chicken or beef or game meats. You can use almost any variety of mushrooms in any combination. I leave the small mushrooms whole because they look nicer that way, but you can chop them if you prefer. Mushrooms contain selenium, an antioxidant that boosts immune function and reduces cancer risk. Beta glucans in mushrooms boost the immune system. Mushrooms are also a good source of vitamin D, for strong bones. You can learn more about the incredible benefits of mushrooms in my blog on Miraculous Mushrooms.

Serves 2-4

1 cup shiitake mushrooms
1 cup white button mushrooms
1 cup chopped Portobello mushrooms
1 cup cremini mushrooms
3 Tbs. butter
1 tsp. minced garlic
1 Tbs. balsamic vinegar
1 tsp. chopped fresh parsley
1 tsp. fresh oregano
1 tsp. fresh thyme
1 tsp. fresh marjoram
¼ sea salt or salt substitute
¼ tsp. black pepper

1. In a heavy enamel-covered pan, braise the mushrooms in the butter and garlic over low or medium-low heat for 10–15 minutes, stirring often, or until the mushrooms shrink and darken all the way through.
2. Add the balsamic vinegar, herbs, salt, and pepper, and cook for another 5–10 minutes or until the liquid around the mushrooms has thickened a bit.

Chef’s Note: If you use dried mushrooms, first hydrate them in boiling-hot water for at least 20 minutes, then drain well before braising in butter.

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About Grace O

GRACE O is the creator of FoodTrients®, a unique program for optimizing wellness and longevity. She is the author of two award-winning cookbooks – The Age Gracefully Cookbook and The Age Beautifully Cookbook, which recently won the National award for Innovation from the Gourmand World Cookbook Awards. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry. Visit to learn more. Email us at
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