If you’re considering a crowd-pleasing healthy side dish for your Thanksgiving table, Chef Wendell says think about mighty mushrooms: Garlicky, buttery mushrooms are a powerhouse of vitamins and minerals!

We’re all ready to give thanks, overeat, and thoroughly enjoy the holiday, but the next day, if you want to undo the effects of the extra sugar, grease and carbs you’ll be eating, Chef Wendell has some tips. 

•    Shiitake mushroom is used for boosting the immune system, HIV/AIDS, lowering blood cholesterol levels, hardening of the arteries, diabetes, eczema, colds and flu, treating prostate or breast cancer, and as an anti-aging agent. It is also used for hepatitis B, herpes, high blood pressure, and stomach ache.  (Web MD)
•    Antioxidants, selenium that can prevent heart disease and cancer.
•    Vitamins A, C, D, B vitamins, copper, iron, potassium
•    Stimulate immune system-good during flu and cold season.
•    Fiber keeps things moving along.

Garlic Mushrooms Holiday Side Dish
Excellent alone, or served over roasted turkey, chicken breast, rice or noodles / pasta. 

Ingredients
4 tbsp. unsalted butter (Grass Fed)
1 tbsp. olive oil (Or avocado)
1/2 onion chopped 
1-pound Cremini, button, and shiitake mushrooms
2 tbsp. dry white wine* (optional)
1 tsp. fresh thyme leaves 
4 tbsp. chopped fresh parsley
4 cloves garlic minced
Himalayan salt and pepper to taste
Instructions
•    Heat butter and oil in a large pan or skillet over medium-high heat.
•    Sauté onion until softened (about 3 minutes).
•    Add mushrooms and cook for about 4-5 minutes until browned.
•    Pour in wine and cook 2 minutes, then reduce slightly.
•    Stir through thyme, parsley and garlic. Cook for a further 30 seconds, until fragrant.
•    Season generously with salt and pepper (to your taste).
•    Sprinkle with remaining parsley and serve warm.

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To learn more, visit www.chefwendell.com.