Pan-Seared Mushrooms with Caramelized Shallots & Thyme: Anti-Inflammation Recipe
Mushrooms are a versatile, nutrient-rich ingredient perfect for an anti-inflammation diet. This pan-seared mushrooms recipe combines earthy mushrooms, caramelized shallots, and fresh thyme to create a flavorful dish packed with zinc, potassium, and other anti-inflammatory nutrients.
Equipment
- Large nonstick skillet
Ingredients
- 2 Tbsp extra-virgin olive oil
- 4 cups sliced mushrooms e.g., King Trumpet, shiitake, cremini
- Kosher or sea salt to taste
- 2 Tbsp minced shallots
- 1 Tbsp lemon juice
- 2 tsp thyme leaves
- Freshly ground black pepper to taste
Instructions
- Heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering.
- Add the mushrooms and a generous pinch of salt. Sear for about 1 minute until browned on one side and they start releasing liquid. Stir the uncooked mushrooms to the bottom of the pan.
- Cook for another 3–4 minutes until the mushrooms release most of their liquid and it evaporates.
- Add the shallots to the skillet and cook for 1 minute, stirring.
- Stir in the lemon juice and thyme, allowing the juice to evaporate for about 30 seconds.
- Remove the skillet from heat, add the remaining 1 Tbsp olive oil, and season with salt and pepper to taste.
- Serve immediately as a standalone dish, with kale salad, or topped with a poached egg for extra nutrition.
Notes
- To enhance anti-inflammatory benefits, serve alongside leafy greens or whole grains.
- Try using a variety of mushrooms to diversify flavors and textures.
- Adjust salt and thyme to personal taste preferences.
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