In the wintertime (it’s almost winter, technically, so I can say “wintertime), I find that I want to add mushrooms into practically every meal. I like to look at food cravings as the body’s way of telling us what it needs, so maybe it’s got something to do with less sunlight and a need for more vitamin D in my diet. As I talk abut in this Fitness article, mushrooms just so happen to be one of the few plant sources of vitamin D.
You’d need to eat a lot to cover all your daily needs if they were your only source, but every little bit counts, right? Mushrooms also packed with B-vitamins, which are key to countless body processes. Vitamin B-6, for example, plays a roll in production of mood-regulating neurotransmitter serotonin, which tends to take a big dip in the darker months, so making sure we’re getting enough B-6 can help us avoid feeling the SAD.
This recipe is great for those days you just feel too wiped out to slave over the stove for too long. It’s ready in ten minutes and is packed with flavor. I’ve been loving this on top of my savory oats in the morning.
It’s also tasty in salad (even cold), with eggs, or served alongside chicken, pork, beef, or fish. I also love mushrooms on toast with cheese. I hope you enjoy this recipe!
Sautéed Mushrooms and Onions
- 1 tablespoon olive, sunflower, sesame oil
- 1 large onion, diced
- 8 ounces Mushrooms, sliced and cleaned
- Heat oil in a large skillet over medium head.
- Add onion. Saute until onion is translucent.
- Add mushrooms. Cook until mushrooms are soft.
Variations: Play with whatever spices appeal to you. I love to add spice blends like Herbes de Provence or a mix of garlic powder and sea salt. Sometimes I’ll add a glug of wine or bourbon for extra flavor—or if I need to deglaze the pan because the onion cooked too quickly and is sticking!
Do you like mushrooms? What’s your favorite thing to eat them with?
Disclosure: This post may contain affiliate links.
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