Simple 4-Ingredient Lemony Mushrooms

It doesn’t take many mushrooms to pack a big nutritional, anti-inflammatory punch. 
One 2005 study found that mushrooms may help to suppress autoimmune diseases. The phenols and other antioxidants may be responsible for their anti-inflammatory benefits. Enjoy this side with sauteed leafy greens, a plant-based protein (organic tofu, lentils, or edamame), and an organic whole grain (farro, quinoa, or kamut).

Simple 4-Ingredient Lemony Mushrooms

Ingredients

 4 tbsp vegetable broth (no-sodium, preferably homemade)

 16 oz mushrooms (baby bella or button, sliced)

 4 shallots (sliced)

 1 large lemon

 salt (optional)

 pepper (optional)

Directions

1

To cook the mushrooms, heat a large stovetop pan over high heat. As soon as the pan is hot, add the vegetable broth.

2

Once the vegetable broth is hot, add the mushrooms, shallots and squeeze of lemon. Add the salt and pepper at this point if you choose to use them.

3

Toss the mushrooms and onions periodically so they color evenly.

4

Once the mushrooms and onions are golden brown, taste and add salt and pepper to taste.

Chef's Notes

Substitutions
Use red, yellow or white onion in place of shallots or omit the onion altogether if you don’t have it on hand. The mushrooms are still delicious with only lemon and pepper.

Layer it up
Top the mushrooms on a cooked whole grain with grilled tempeh or tofu.

Add a couple of handfuls of spinach or kale to the pan while the mushrooms are still hot and stir to wilt them.

Add a couple of pinches of mustard or cumin seed during Step 2 for extra flavor and nutrition.

Add a dash of cayenne pepper or red pepper flakes for spice.

https://foodrevolution.org/recipes/simple-4-ingredient-lemony-mushrooms/