Mushrooms with Parsley Recipe
- Cutting board
- Chef's knife
- Saute Pan
- 1 lb. mixed portabella, white button mushrooms pre-sliced (Avoid Shiitake mushrooms. They may upset stomach during treatment.)
- 1/3 c. cooking olive oil not extra virgin or light
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tbsp. lemon juice
- 1/2 c. white wine Use a sweet white wine like Moscato or Riesling. We want it to be sweet for the sugar.
- 1 tbsp. garlic minced
- 3 tbsp. Italian flat leaf parsley finely chopped
- Wash mushrooms and pat dry with paper towels. Heat oil in large frying pan. Add mushrooms and garlic. Cook over medium heat, stirring often, until lightly browned, about 15 minutes. Do not allow garlic to burn or it will make the recipe very bitter. When mushrooms are done sweating, add white wine to soak up the flavor. Bring mixture to boil and reduce sauce. Add lemon juice and salt and pepper to taste. Transfer to warmed dish and sprinkle with parsley. Serve hot or at room temperature. Serve with bread.
Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.
This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon . Have specific questions? Email us at firstname.lastname@example.org