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

Mushroom Medley

Naturopath Lauren Glucina
A quick and easy mushroom dish to dress up your dinner plate! Serves 2.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Lunch, Sides
Cuisine Gluten free, Vegan, Vegetarian
Servings 2
Calories 117 kcal


  • 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: 117kcalCarbohydrates: 9gProtein: 4gFat: 8gSaturated Fat: 6gSodium: 58mgFiber: 3gSugar: 3gVitamin C: 28.1mgCalcium: 50mgIron: 2.3mg
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