Paleo Savory Wild Mushroom Sauté

by | Updated: December 4th, 2016

Lightening up shouldn’t have to mean going hungry. So without that pile of rice or scoop of potatoes or stuffing accompanying the main protein on your plate, how do you fill in the blank and still feel satisfied? Not just any vegetable will do. Round out your meal with a mound of mixed wild mushrooms, spiced with sage and sautéed to perfect tenderness for a savory side dish that’s not only filling but paleo (and clean eating!) diet-friendly, too.

Paleo Savory Wild Mushroom Recipe

Paleo Savory Wild Mushroom Sauté

Ingredients

4 oz. shitake mushrooms
4 oz. portobello mushrooms
4 oz. enoki mushrooms
4 oz. oyster mushrooms
2 Tbsp. duck fat, pasture-raised lard or coconut oil
3 to 4 shallots, minced
4 stalks celery, minced
½ tsp. ground sage
2 sprigs fresh thyme
1 cup pasture-raised chicken broth
2 Tbsp. minced parsley
Freshly ground black pepper, to taste

Directions

  1. Use brush to clean mushrooms thoroughly, then chop.
  2. In large cast-iron skillet over medium-high heat, heat duck fat, lard or coconut oil.
  3. Add shallots and celery and sauté until browned. Add mushrooms and continue to sauté, stirring frequently, until browned.
  4. Pour in broth and add sage and thyme; reduce heat and simmer mixture until reduced, about 8 to 10 minutes.
  5. Sprinkle on parsley and season with pepper, to taste.
Paleoista

Nell Stephenson is a nutritionist, author and speaker based in Los Angeles.
She has been featured multiple times on the Dr. Oz Show as a nutrition expert and offers cooking/healthy eating workshops, retreats and private nutrition coaching. With a focus on organic, in-season produce, humanely-sourced local proteins and a balanced approach to eating, her methodology leads to long-term success with specialized eating strategies, helping all clients achieve their goals, even within the busiest of schedules! Nell is an accomplished Ironman triathlete and marathon runner.