Posted by Here’s an easy paleo side dish that is also quite tasty! Sometimes I like to stir fry my mushrooms with celery. This way, there is a slight crunch factor to it! Plus, I’m Asian, so I like to stir fry ALL THE THINGS.
Prep Time: 5 minutes
Cook Time: 5 minutes
- Mushrooms (white button ones or baby portobello
- Celery
- Cooking Oil/Butter of Choice
- Garlic, minced
Instructions
0. (Optional) Remove the tough strings from the celery (here are some instructions if you need it).
1. Now, I cut it with a Chef Knife
2. Slice the mushrooms.
3. Heat the cooking oil/butter in a Frying Pan
4. Add the celery and stir-fry for a minute.
5. Add the sliced mushrooms and stir fry for another 1-2 minutes.
6. Remove from heat and serve!
Ingredients
- Mushrooms (white button ones or baby portobello
- Celery
- Butter
- Garlic, minced
Instructions
- (Optional) Remove the tough strings from the celery (here are some instructions if you need it).
- Now, I cut it with a Chef Knife slightly diagonally and a couple centimeters apart, like this:
- Slice the mushrooms.
- Heat the butter in a Frying Pan with some minced garlic.
- Add the celery and stir-fry for a minute.
- Add the sliced mushrooms and stir fry for another 1-2 minutes.
- Remove from heat and serve!
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By: Tina T
Tina is a foodie that loves eating delicious and healthy. Having grown up in an Asian household in Atlanta, she loves creating and eating both Asian and American cuisine. Tina is the main blogger and owner of Oh Snap! Let’s Eat!. Read more…
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I love simple, easy meals like this! Especially when my husband isn’t home!
It’s super easy and it’s one of the reasons I love it too!
What a wonderfully easy, flavorful side dish! :)
Thanks, Rachel! Love when you drop by!
I’m sure this packs some serious flavor! I love how easy this is!
You can’t beat such an easy side dish!
I don’t like celery, but…this dish is fantastic! Only thing I did different was slice the celery thinner so it would pick up the butter and mushroom flavours, and I also added just a pinch of salt and pepper. Definitely a recipe I’ll be making over and over.