I love mushrooms, they have such a wonderful earthy flavour and goes with everything. They contain some of the world's most potent medicines. There are over 140,000 species of fungi, each delivering a tremendous boots to the immune system. The most common being button, swiss, crimini, enoki, oyster, portobello and shiitake. Low in calories, fat free, cholesterol free and low in sodium, they provide important nutrients including Vitamin D, protein, enzymes, B vitamins and selenium.
This dish is a wonderful side accompaniment to any mains, or if you adore mushrooms, as I do, you can serve it as a main dish with quinoa or rice. The simplicity of the dish brings out all the flavour, and it takes less than 10 mins to prepare. If you can't find oysters try using field or button variety, the flavour will be a bit more earthy but still delicious!
Lemon Garlic Oyster Mushrooms
3 cups oyster mushrooms
1 cup of loose spinach leaves
1/4 cup lemon juice
2 cloves garlic
2 TBS olive oil
1/2 tsp celtic sea salt
2. Heat up the oil in a pan with the garlic and sea salt for a couple of mins
3. Add the oyster mushrooms in and saute for 2mins
4. Add in the lemon juice and turn the heat down to low-med, cover with lid and let simmer for 5 mins. The mushrooms should be nice and soft by then
5. Add in the spinach, by now you can turn the heat off. The residual heat will soften and wilt the spinach. Cover with lid for a few more mins and voila!