Mushrooms are immune boosting thanks to the polysaccharides (sugars) beta glucans they contain and they are also a source of both vitamin D and B.
Garlic is a natural antibiotic and also helps detoxification.
Parsley helps with bone health as it contains vitamin K (it also helps with blood clotting, so should you be on warfarin, do not suddenly start eating more or fewer vitamin k foods. Ask your practitioner for advice.)
This recipe is very quick and I grew up with it. my mom used to make it all the time and I absolutely love it and have it very often especially in winter.
You can have it as a side, or you can add some cooked quinoa and spinach to have a delicious and light main meal.
Here's what you need:
4 Flat mushrooms or a pack of chestnut ones.
2 garlic cloves chopped teeny tiny
a handful of roughly chopped fresh parsley.
2 tbsp extravirgin olive oil
salt and pepper to taste
Just take the mushrooms' stalk out and scoop the gills out too. I quickly clean the outside with a wet paper towel, slice them and they are ready to go.
Add the garlic to a pan with oil on medium heat, when the garlic starts to brown add the mushrooms, salt and pepper and mix it up. Just let it go for about 5 min mixing every now and then, if at any point they seem to become dry just add a little water. After 5 min add the parsley, stir and leave it for another 2 minutes.
They should now be dark, soft, smell amazing and ready to eat!