Garlic and Lime Mushrooms
Mushrooms are a favorite side that I don’t really partake in that often. I’ve been playing around with some citrus flavors recently and decided to add a burst of lime to these buttons. The results were fantastic, and added a splash brightness to the plate. The recipe ends up with lots of liquid, but because we are not using oil to fry the mushrooms, the dish remains quite light. You can use the liquid to flavor rice or quinoa, or reduce the liquid and toss the mushrooms in it just before service.
Garlic Lime Mushrooms
These mushrooms have a savory tang and tons of flavor. Perfect for a little something different and they are great for anyone watching calories.
- 3 cups Mushroomswhite button)( (Washed and quartered)
- 1/4 cup Chicken stock (or veggie stock for vegan or vegetarian)
- 1 heaped tablespoon Garlic (minced)
- 1 tablespoon Lime juice
- 1 heaped tablespoon Basil (fresh, minced)
- Salt and pepper (to taste)
||Wash and quarter the mushrooms and pat dry. |
||Add chicken stock to a frying pan and set heat to medium. |
||Once the chicken stock is boiling, add mushrooms, garlic and basil and let simmer for 2-3 minutes. Stir the mushrooms so that they cook evenly. |
||Add lime juice and season with salt and pepper. Serve over rice with liquid, or use as a side dish with your main. |