



I can't believe how many people I meet who don't like mushrooms. Mushrooms have a great earthy, meaty taste. If prepared right, there's nothing quite like them.

Mushrooms are universally low in calories, and research is starting to suggest that they both prevent and treat various diseases.

Today I paired some cremini mushrooms with winter herbs from my garden. Fresh herbs like rosemary, sage, and thyme really complement mushrooms well. This recipe is best with a homemade vegetable stock, but it's still very good with vegetable stock powder mixed with water.

Herbed Winter Mushrooms (vegan & gluten free)

Serves 1-2

12 cremini or button mushroom caps

2 sprigs rosemary

2 sprigs thyme

1 large sage leaf

1/2 cup vegetable broth

Place all the ingredients in a small sauce pan. Cook on medium-high, stirring occasionally until the water is almost evaporated. Once there is hardly any water left, stir constantly until all the water is evaporated. Serve immediately.

Variations: Experiment with different types of mushrooms for this dish. Consider using wine instead of vegetable stock. Add some sliced shallot or garlic.