Close up of a freshly cooked mushroom dish on a plate ready to serve

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 117kcal
Author Naturopath Lauren Glucina


  • 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


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


  • Heat coconut oil in a frying pan (low-medium heat).
  • Fry the shallot and garlic, as soon as it sizzles, add the mushrooms, chilli and thyme. Toss with a slotted spoon as it cooks.
  • It will be done when it just starts to colour on the edges.
  • Transfer to a serving plate and sprinkle with parsley, lemon zest, and coarse sea salt.


Calories: 117kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Sodium: 58mg | Fiber: 3g | Sugar: 3g | Vitamin C: 28.1mg | Calcium: 50mg | Iron: 2.3mg