Mushroom Medley

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A plate of thinly sliced and cooked mixed mushrooms with ample chilli and fresh herbs on the outdoor dining table

A simple mushroom medley that pairs beautifully with a side of braised fennel.

I have truly been obsessed with mushrooms lately, because they are just so damn good!

Mushrooms are one of the most powerful functional foods we can get our hands on. Certain varieties, such as shiitake, maitake and oyster mushrooms, play an important part in keeping the immune system strong, helping to fight off viruses and bacteria sometimes before any symptoms can even manifest.

This simple recipe uses a mixture of mushroom varieties and can be whipped up in no time at all. I highly recommend giving the braised fennel a whirl also – the sweetness seems to work with those earthy flavours. Remember to balance out your meal by adding a serving of quality protein such as chickpeas, mixed beans, tempeh or lentils. 

Enjoy!

 A wooden board filled with ingredients used in a mushroom dish - mixed varieties of mushrooms, shallot, ginger, chilli, thyme, garlic

Close up of a freshly cooked mushroom dish on a plate ready to serve
5 from 1 vote
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Mushroom Medley

A quick and easy mushroom dish to dress up your dinner plate! Serves 2.

Course Lunch, Sides
Cuisine Gluten free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 117 kcal
Author Lauren Glucina

Ingredients

  • 2 large cups of assorted mushrooms shiitake, enoki, oyster, white and brown, portobello, finely cut
  • 1 large shallot sliced
  • 2 cloves garlic sliced
  • 1 tablespoon coconut oil
  • 1 medium sized red chilli chopped
  • Small bunch fresh lemon thyme – leaves stripped from the stem

TO GARNISH:

  • Small handful chopped parsley
  • Zest of one lemon
  • Few pinches of coarse sea salt

Instructions

  1. Heat coconut oil in a frying pan (low-medium heat).

  2. Fry the shallot and garlic, as soon as it sizzles, add the mushrooms, chilli and thyme. Toss with a slotted spoon as it cooks.
  3. It will be done when it just starts to colour on the edges.
  4. Transfer to a serving plate and sprinkle with parsley, lemon zest, and coarse sea salt.

 

Nutrition Facts
Mushroom Medley
Amount Per Serving
Calories 117 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 6g 30%
Sodium 58mg 2%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 4g 8%
Vitamin C 34%
Calcium 5%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
 

5 from 1 vote
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Braised Fennel

A sweet and lightly spiced side dish. 

Course Side
Cuisine Gluten free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 160 kcal
Author Lauren Glucina

Ingredients

  • 1 large shallot sliced
  • 1 clove garlic sliced
  • 2 fennel bulbs sliced thin
  • 1 inch fresh ginger peeled and sliced
  • ½ medium sized red chilli chopped
  • handful of coriander chopped
  • 1 tablespoon coconut oil
  • 2 teaspoons balsamic vinegar

Instructions

  1. Lightly brown the shallot and garlic in coconut oil.
  2. Add finely chopped fennel, ginger, chilli and coriander, give it a good mix and let cook for five minutes, stirring often on low-medium heat.
  3. Add a splash of quality balsamic vinegar and put the lid on, leave to braise for five to ten minutes.
  4. Serve with the mushrooms and one great big raw green salad – always take a raw salad with cooked foods – the live enzymes will help to digest the rest of the meal for you.
Nutrition Facts
Mushroom Medley
Amount Per Serving
Calories 117 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 6g 30%
Sodium 58mg 2%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 4g 8%
Vitamin C 34%
Calcium 5%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

 

If you make and enjoy this recipe, please leave a rating!

Hand holding a side dish filled with sweet braised fennelA dinner plate on an outdoor table filled with a savoury mushroom medley with fresh herbs on top

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ABOUT THE AUTHOR

Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats. 

Lauren is available for Natural & Nutritional Medicine consultations here.