Sauteed Mushroom Side Dish

A Delicious Side Dish Which is Also Anti-Cancer

Today, you really can buy all kinds of great mushrooms at the grocery store and no longer have to rely on gourmet shops to secure these for your kitchen.  However, along with access also comes questions of quality and source.  Mushrooms are the earth’s scrubbers, showing up wherever nature has work to do. They grow on trunks of trees and on the ground, soaking up toxins, radiation, and heavy metals.  Because of this, ALWAYS eat organically grown mushrooms.  Mushrooms will either infuse you with toxins or they will remove them-  scrubbing you of radiation, toxins, and heavy metals. Even though all mushrooms have health benefits, the best are considered both culinary and medicinal.  Medicinals include maitake, shiitake, oyster, and others. White button, portabella, and baby bells are health beneficial but not very medicinal. So any time you have opportunity to choose medicinal, pick these.

Enjoy this side dish every week for improved health, immune system, and as a preventative medicine against cancer. Here is a simple easy recipe that takes just a few minutes to prepare;

• 1 package of mushrooms- coarsely chopped  (anti-cancer)
• Olive oil  (GI health, cardiovascular health, anti-cancer)
• Minced garlic (natural antibiotic, anti-cancer)
• Chopped flat-leaf parsley (cleanses the kidneys, anti-cancer)

Add some olive oil to your pan and saute minced garlic on low heat for about 3 minutes.  Stir in the chopped parsley and stir, then add the chopped mushrooms.  Lightly cook while stirring until wilted.  Remove from heat and serve as a side dish to your meal.

Side Note:  This is also a good base for making Cream of Mushroom soup– just use more mushrooms.  I make my soup with this base plus some roux or flour (which I combine with chicken broth and brown in a pan first before adding)  for thickening, chicken broth, canned coconut milk, almond milk, a little onion, and a dollup of cashew butter. This is great for a cold day! Sorry for no exact recipe– I just don’t cook that way and mostly toss in ingredients by how they look to me (grew up in North Dakota).