Most likely, you fall on one of two sides – shroom’ lover or shroom’ hater. We’re shroom’ lovers! They’re easy to use, delicious in their own earthy way and offer lots of health benefits. And, if you didn’t already know, cremini mushrooms are baby portabellas.
Cremini’s are a perfect addition to soups and stews – they’re nice and firm, so they hold up well. Perfect for sauteing too! Try these with over easy eggs or in an omelet – you will not be disappointed 🙂
Garlic Sage Cremini Mushrooms | Serves 2
Gluten Free • Grain Free • Soy Free • Paleo • Whole30
(dairy free and vegan when made with coconut oil)
4 tablespoons grass-fed organic butter
2-3 large cloves organic garlic, minced
1/2lb organic cremini mushrooms, sliced
2oz fresh sage (2 tablespoons), chopped fine
1/2 teaspoon sea salt
Fresh cracked black pepper, optional to taste
- In a small-medium skillet, melt butter over medium-high heat.
- Add garlic and sage, stir. Add mushrooms and sea salt, stir.
- Stir constantly to prevent burning for 3-5 minutes.
- Remove from heat and serve.
*Radical Homemaker Quick Tip*
Season: Cremini mushrooms are often found year-round at farmers’ markets.
Look For: Firm, smooth, dry caps. Avoid damp, dried-out or slimy mushrooms.
Store Them: Unwashed, in a paper bag or a small cardboard box, in the fridge. Best used within 2-4 days of purchase.