When I was young, dad and I would go foraging in the nearby woods for mushrooms. I remember how excited I was to find what I then referred to as a “toadstool”, pointing it out for my dad to give me the okay: “edible” or don’t touch. I learned to avoid the ones with yellow undersides and seek out those with beautiful taupe underpinnings. I will never forget the smell of sauteeing fresh mushrooms; one of my fondest memories. Little did I know at that time that mushrooms were a nutritional powerhouse. I simply loved them for their buttery taste.

If you haven’t tried before, mushrooms are a food to add to your foodie inventory. Before I knew better I considered them mostly plump little water carriers and not high on the nutritional scale. Was I wrong! Simple, plain white button mushrooms beat tomatoes, green peppers, pumpkins, zucchini, carrots, and green beans in antioxidant content.

Dr. Terry Wahls, a physician who single-handedly put her MS into remission with a nutrient-rich diet full of vegetables and fruits, speaks of mushrooms as one of the strongest of veggie species and includes a heavy dose of them in her protocol. Shitake mushrooms, in particular, are one of my favorites and considered one of the world’s healthiest foods.

The high nutrient density of mushrooms makes them a top detoxing food, supplying the nutrients our immune and natural detox systems need to do their work. They can be eaten raw or cooked, although they lose some of their nutritional value when they hit the oven or skillet.

This recipe is so simple and takes only a few minutes of prep and cutting.


  • ½ Pound white mushrooms – cleaned and quartered
  • ½ Pound portabellas  – cleaned and cut into slices
  • ½ Pound shitakes – stems removed and cut in half
  • ½ Pound Chanterelles – cleaned and quartered
  • (Note – you can use any combination of mushrooms depending on availability and your personal taste.)
  • 1/4 – 1/3 Cup Extra Virgin Olive oil
  • Himalayan Salt and freshly ground pepper


“The Mushroom Bureau advises that all you need to do is give the mushrooms a wipe with a damp cloth or a quick rinse. It’s true that they will absorb water and the more water is absorbed the lower the flavour. This is because they are neither a fruit nor a vegetable so do not have an outer skin like an apple for example, and, as a result, will absorb water. You should never soak, peel or remove the stalk.” (British Mushroom Bureau)



  1. Preheat oven to 450º.
  2. Dunk the mushrooms in a bath of cold water to remove any dirt and set them on a towel to dry. (Note: I used to wipe the mushrooms as I was taught that they lose nutrients if soaked. This may be true if you let them sit in a bowl of water, but a quick washing is an easy way to eliminate any dirt.)
  3. Toss mushrooms with a light coating of olive oil, salt, and pepper. Do not overdo the oil. Mushrooms shrink dramatically as they cook and you don’t want to create a slimy, oily mess.
  4. Spread in a single layer on a baking sheet.
  5. Roast until tender and slightly browned – about 20 minutes and a little longer if you want to crisp them up.
  6. Optional – sprinkle with chopped fresh herbs like parsley, cilantro, or thyme and top with a slab of pastured butter or sour cream, or just leave them as is and savor them!


Serve as a side dish with dinner, on toast, in an omelet, under your poached egg. There are so many fabulous ways to enjoy them so cook ’em up and enjoy! ♥