Fermented foods are all the rage, and for good reason! Our ancestors fermented foods to preserve the bounty when refrigeration didn't exist. This process made the foods easier to digest and made the nutrients more bio-available. Historically, traditional cultures suffered far less disease than modern man. I believe eating a nourishing, traditional diet is important and beneficial to our health and that is why I aim to eat a fermented food at least once a day, ideally with each meal. 

Kimchi has always been a favorite of mine. It's spicy kick pairs well with scrambled eggs, on top of burgers or as a snack all on its own. Way back, when Farm Husband and I called Hawaii our home, kimchi was a staple in our diet. I remember the first time I was introduced to it. I thought it smelled funny, like someone had stuffed a dead fish in the jar of sauerkraut . I was so naive about food then! 


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Lately I have been craving mushrooms. I say lately, but literally for months, I want mushrooms everywhere! My go-to is always butter and garlic, sautéed with sliced mushrooms. You really can add this to any meal, breakfast, lunch or dinner and its delicious.

But I wanted something saucy and cheesy. This dish can stand alone along side a protein or makes a great topping. I love to top chicken or steak with it, but some cauliflower rice would also go great with it!

This dish cooks quickly too! I always keep some button mushrooms on hand so that I can whip this up if I'm feeling less than inspired come dinner time. First you will want to "deneck" one pound of mushrooms. This is a term my middle child coined, meaning to remove the stems from the caps. I have a vault load of these endearing phrases that I will never give up using. 

Rinse your mushrooms and pat them dry. Add roughly 1/3-1/2 cup of butter to a cast iron skillet. I cook with a lot of Kerrygold butter. Not only does the butter taste wonderful, it comes from pasture raised cows making it highly nutrious. I grab mine from Costco for the best deal. 


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