Timaree's garlic mushrooms
Timaree Hagenburger, aka The Nutrition Professor, makes these delicious mushrooms every week. "We enjoy them in and on many different dishes, including pizza, salads, wraps, pasta, grain dishes and more!"
Timaree HagenburgerThe Nutrition Professor
Cosumnes River College, Sacramento
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24 oz. mushrooms, rinsed and sliced fairly thick
1/4 to 1/2 cup vegetable broth
10 or more cloves garlic, crushed or minced
Fresh parsley or Italian seasoning (optional)
Brown mushrooms in a dry pan, in several batches to avoid overcrowding. If mushrooms overlap in the pan, they will end up steaming instead of browning. Another trick is not to disturb them until they have had a chance to brown, then flip them with a fork and brown on the other side. Transfer browned mushrooms to a glass storage container and continue cooking the next batch.
Once all mushrooms have been browned, deglaze the pan with broth. Add garlic and herbs (if using). Let garlic cook for a few minutes, then return mushrooms to the pan, coat with garlic broth and cook for about 5 minutes on medium-low heat. Return to the glass storage container, and you will be able to enjoy grabbing these from the refrigerator throughout the week. One of our favorite ways to use them is by making Mediterranean "Hum-adillas."
The Nutrition Professor's Prep Smart Tip:
- After crushing or pressing the garlic, let it sit for 5 to 10 minutes before adding to broth to maximize the cancer-fighting/cancer-preventing nutrients available to your body.