Mushroom Medley- Easy Mushroom Recipes
Every few years, mushrooms make a comeback in the forefront of the culinary industry, finding their way into countless recipes with fancy names and an assortment of other fancy ingredients that home cooks generally can’t get their hands on. Given the fact that mushrooms are packed with powerful antioxidants and blood pressure lowering minerals, I think it’s sometimes a good thing to just get back to basic flavors and simple ingredients. Mushroom Medley is a fantastic accompaniment to any main entrée though it can be a star in its own right at the dinner table.

Serves 4

8 ounce pack of white button mushrooms
8 ounce pack baby portobellos
8 ounce pack fresh shiitake mushrooms
1 1/2 tablespoons olive oil
1 tablespoon butter
12 cloves finely minced garlic
1/2 teaspoon salt
Freshly ground black pepper to taste
Finely chopped parsley for garnish


Gently wipe all mushrooms clean with a paper towel; do not wash mushrooms. Discard all the stems.

Chop the button mushrooms into quarters or sixths depending on how large they are and set aside. Cut the portobellos and shiitake into thin slices and set both aside.

In a skillet or wok, melt the butter and olive oil together on high heat. Add the minced garlic and sauté until lightly golden and fragrant. Add the mushrooms, stir-frying gently but quickly for just a few seconds until they are all tossed together. Let the mushroom rest for 1 to 2 minutes; do not over stir-fry the mushrooms as they will become watery and turn into a soupy mess.

Give the mushrooms a quick toss once more until a golden light crust appears on the edges. Remove from heat and add in the salt and pepper to mix. Garnish with finely chopped parsley.