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Shemeji Mushroom Sauté

Dr. Suzi Beber


  • 1 pack Shimeji mushrooms; look for certified “non pesticide”
  • 1/2 tsp Sea salt
  • 1/4 tsp Turmeric
  • 1/4-1/2 tsp Kelp powder
  • 1 1/2 tbsp Olive oil first-pressed


  • Remove base from mushrooms and gently rinse them. 
  • Heat oil in a large pan. 
  • Add mushrooms and gently cook until tender, no more than five minutes.
  • Add sea salt, turmeric and kelp and gently combine with mushrooms.
  •  Cool and serve.


You may add meat if you want.