Mushroom Veggie Recipe

Prepare vegetables

Clean mushrooms by wiping with a damp paper towel; trim stems if needed and halve or quarter mushrooms so pieces are roughly 1–1½ inches. Cut zucchini into ½-inch half-moons. Core and thinly slice red bell pepper into strips about ½-inch wide. Peel and julienne or thinly slice the carrot. Thinly slice the yellow onion. Rinse and dry spinach or chop kale and remove tough stems.

Heat a large skillet or sauté pan over medium-high heat and add 1 tablespoon olive oil and the butter. When butter starts foaming, add mushrooms in a single layer (work in batches if necessary) and let them sear undisturbed for 3–4 minutes to develop color. Stir and cook another 2 minutes until mushrooms release liquid and start to brown. Transfer mushrooms to a plate and set aside.

In the same pan, add remaining 1 tablespoon olive oil. Add onion, carrot, and red bell pepper. Sauté for 4–5 minutes, stirring occasionally, until vegetables begin to soften and edges start to caramelize.

Add zucchini and continue cooking 3–4 minutes until zucchini is tender-crisp. Season vegetables lightly with half the salt and pepper while cooking.

Return the mushrooms to the pan along with minced garlic, thyme, and red pepper flakes. Sauté 1–2 minutes until garlic is fragrant (do not burn).

Pour in the white wine (or ¼ cup vegetable broth) to deglaze the pan, scraping up brown bits from the bottom. Let the liquid simmer and reduce by about half, about 1–2 minutes. Stir in soy sauce/tamari and the remaining salt and black pepper.

Add the spinach or kale and toss until wilted, about 1–2 minutes. Squeeze in the lemon juice, taste and adjust seasoning with more salt, pepper, or lemon as desired.

Remove from heat and stir in chopped parsley. If you want a richer finish, add an additional 1 teaspoon butter and stir until melted.

Serve warm as a side dish, over steamed rice or quinoa, or tossed with pasta. Transfer to a serving bowl and garnish with extra parsley and a light drizzle of olive oil if desired.