Tuscany Mushrooms with Garlic and Lemon

An easy side dish or topping, fresh mushrooms add a special homemade flavor to any meal. I learned how to cook mushrooms in Italy and it’s super-fast. Just sauté them in your favorite oil with a little salt, pepper, garlic, and parsley. They taste great by themselves. Or serve them over Healthy Alternatives to Mashed Potatoes, Savory Quinoa Herb Waffles. or  my favorite Zoodles!

Tuscany Mushrooms with Garlic and Lemon



  • 2 tablespoons oil such as organic coconut oil or olive oil
  • 1 clove garlic, crushed
  • 8 ounces fresh mushrooms - any kind. (My favorites are Shiitake, button, maitake, chanterelle, crimping, oyster, in that order.)
  • 1/8 teaspoon salt
  • handful chopped parsley
  • 2 teaspoons lemon juice


  1. Wash the mushrooms, trim the woody stems, and slice them.
  2. Heat oil over medium heat in a skillet. Add crushed garlic and sauté till you can smell the flavor but it's not brown.
  3. Add the mushrooms to the pan, salt, and sauté for 3-4 minutes until they begin to soften. Taste one, and if necessary cook 1-3 more minutes until the texture is soft but not overcooked. Add chopped parsley and lemon just before serving. Enjoy!

No Replies to "Tuscany Mushrooms with Garlic and Lemon"

    Leave a reply

    Your email address will not be published.