Medditeranean style mushrooms with herbs and galic – one ideal side meal recipe that is packed with flavor and super delicious.
When we do grocery shopping on weekends, I usually go through the Fruits and Veggies first. Lucky enough most of my favorite food stores (like Billa and Lidl) organize their store space wisely. And by wisely I mean – they display fresh produce at the store entrance. Usually, by the time I move to the dairy & meat shelves my cart is almost full with fruits and veggies.
When it comes to mushrooms, I often find large, crisply white ‘bubbles’ (as my 2 year-old calls them sometimes) that are perfect for stuffing and/or chop-chop and into the risotto pan.
Rare do I find baby white mushrooms. As you probably have guessed, last week I was in luck! Upon entering the store, little white joules were looking at me somewhat cheeky. First thought that crossed my mind: ”Time to make a favorite side dish! M, goes good with fish!” Second though ”Spring is finally on it’s way!”.
One thing that goes incredibly well with mushrooms are fresh herbs. If you can get your hands on a bunch of fresh thyme or even rosemary, your simple Mediterranean mushroom side will taste waaaay better. Anyways, if you cannot find fresh (say in the middle of winter), feel free to use some sort of Herbs de Provence (like this ones on Amazon). They’ll do the trick.
Another thing to consider for this recipe is the pan you use. I have found that saute-ing baby mushrooms on stove top works best if I use a non-stick pan with lid. Fresh herbs infuse the mushrooms with fine aroma + nutrients do not go out of the window. Win, win!
MINDFUL KIDS: A simple, yet effective ‘technique’ we often employ while grocery shopping with our 2 year old – we include him in the process of choosing and picking up foods. That way, food store trips with little people become more fun (even bearable for both parties). Plus, they learn patience, care and ultimately the joy of eating real foods (or so I hope).
OFFICE LUNCH: This simple Mediterranean recipe is a refreshing side that complements numerous main dishes (like our Alaska Pollock fish Recipe). If you have some left-overs, put them in a lunch box and take with you to work. It’s worth the carry around effort.
DID YOU KNOW?
When my doctor found I was deficient in Vitamin D (I wonder who isn’t these days), I was surprised to learn mushrooms are the only plant who can synthesize vitamin D2 when exposed to UV light (source ). Wild mushrooms are also a wonderful source of this vitamin due to their exposure to natural sunlight according to this study.
YOU MIGHT ALSO LIKE: If you are on the hunt for the next side dish to pair a seafood recipe with (our Juicy Tuna Steaks is kind of great, just sayin’), I’d recomment checking the below ideas:
- Our Provencal New Potatoes with Herbs recipe
- Honey Glazed Carrots Side
- The perfect Baked Zucchini Yogurt Dip
Mediterranean Mushrooms with Herbs and Garlic
- 1 pound (500 g) white baby mushrooms
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp fresh thyme, leaves only
- 2 tbsp chopped dill, optional
- 1/2 cup cold water, if needed
- 1 tbsp all purpose seasoning, organic , or salt and pepper to taste
- Wash baby mushrooms under cold water and remove stems.
- Place the mushroom in a non-stick skillet pan and drizzle with olive oil.
- Add garlic, seasoning (salt&pepper) and thyme. I always use a skillet with a lid (like this one) to preserve the nutrients and natural taste of mushrooms.
- Bring to medium heat and saute until tender. Add water if mushroom juices evaporate too quickly to prevent burning.
- Remove from pan and serve while still warm.