Slow Sauteed Garlic and Sage Mushrooms in Olive Oil
I love how versatile mushrooms can be! I can eat them as a main dish, a side dish, or an addition to any sauce, salad, or soup. This recipe includes fresh sage and garlic from my garden that I used on a whim after grabbing a container of mushrooms from my fridge while scavenging for a healthy lunch. Pair with a toasty, buttered baguette and you have a simple yet fulfilling lunch.
Ingredients:
1 large container of whole white mushrooms
5 chopped garlic cloves
handful of chopped fresh sage, stems removed
olive oil
Himalayan salt
Garlic salt
White pepper
wedge of lime (optional)
Directions:
Sautee mushrooms, garlic, and sage in olive oil on medium low for approximately 20 minutes or until mushrooms are to desired tenderness. Add a small dash of garlic salt and white pepper. The slow sautee helps infuse the flavors of the garlic and sage. Remove from heat, sprinkle lightly with Himalayan salt (taste prior to this so you don't make it too salty for your taste) and add a squeeze of lime. This is optional but adds an exceptional flavor that delights the tastebuds.
Eat and enjoy while they are warm. Feeds four people as a side dish.