Shallots

Finley Farms is overflowing with organic produce right now, but their beautiful shallots especially caught my eye. Shallots, members of the allium family, are thought to have originated in Central or Southwest Asia and grow in tight clusters like garlic. These small, nutrient-dense relatives of onions offer impressive health benefits. One helpful trick for both garlic and onions is to chop them about 10 minutes before cooking; this gives the enzyme alliinase time to react and helps maximize the formation of beneficial compounds. Shallots contain organosulfur compounds and antioxidants, including quercetin, which may support healthy blood pressure and cholesterol levels. Their flavonoid antioxidants also help fight inflammation by reducing swelling and protecting cells from damage. Rich in vitamin C, vitamin B6, and naturally antibacterial properties, shallots can help support immunity during cold season. They also provide fiber, which supports gut health and helps prevent constipation, and their iron content may help improve circulation and support natural blood thinning. Let’s make something delicious with these nutritional powerhouses!

Shallot Garlic Sauteed Mushrooms 

Yield: 4 Servings 

2 tablespoons extra virgin olive oil 
2 teaspoons vegan butter (or more olive oil) 
1 pound shallots, peeled and sliced  
20 garlic cloves, peeled and smashed and roughly chopped 
2 thyme sprigs 
1 cinnamon stick
1 pound baby bella mushrooms, wiped and halved 
1 pound mixed mushrooms, royal trumpet, oyster, wiped and roughly chopped 
Sea salt and black pepper 
1 teaspoon Calabrian chili paste 
1 cup vegetable broth 
½ cup flat leaf parsley, washed, dried and chopped 

Directions:

1. In a large skillet over medium heat, add the olive oil and vegan butter until hot and melted. 

2. Add the shallots and garlic, thyme sprigs, and cinnamon stick. Cook for about 10 to 12 minutes, stirring occasionally, or until shallots begin to soften and are golden brown. 

3. Raise the heat to medium high and add the mushrooms. Cook, tossing occasionally, for 5 to 7 minutes or until the mushrooms begin to soften and are caramelizing. 

4. Season with salt and pepper, and Calabrian chili paste. 

5. Add the broth and bring to a simmer over medium high heat for 10 minutes, or until the liquid has reduced. 

6. Stir in the parsley and turn off the heat. 

7. Enjoy!