A Review of Artizone & A Delicious Naked Mushroom Dish

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Recently as I was surfing around the blogosphere, I read about new company called Artizone that would source from local vendors and allow you to order online and get these local products delivered to your home. Sounds like a pretty cool idea, so I thought I’d give it a try by ordering some mushrooms, fresh herbs & cheese.

When you order, you can pick your delivery time, so I picked Saturday morning. Unfortunately during the rush of the holiday season, I TOTALLY forgot about the delivery time and was surprised to find that the people at Artizone called me to track me down while I was running frantically around the mall trying to find last minute gifts. They were really pleasant and accommodating and we got the goods delivered.
Today, I found myself with only 2 days til leaving for holiday and I still had all the mushrooms to cook! I couldnt’ let all these beauties go to waste!

The 8oz mixed mushrooms came with: Oyster, Chanterelle, Black Trumpet, Clam, Hedgehog mushrooms. What an awesome variety!

I decided I wanted to make something very simple so I could really TASTE the mushrooms. So I chopped these babies up and sauteed them with a little butter, garlic, and fresh thyme (also from Artizone!). The resulting dish was so decidedly delicious!! The mushrooms are meaty, earthy, and the touch of butter/garlic/thyme really brought out all the flavors of the different mushrooms and let them shine. Somtimes, you just gotta let your ingredients get naked and run free!

Check the very simple recipe below and check out Artizone if you are in the Dallas, TX area! The products & service are great!
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  • A bunch of mixed wild delicious mushrooms – about 8 oz
  • 1 TB butter
  • 1 clove garlic
  • A few sprigs fresh thyme (or your favorite fresh herb! Naked food is very accommodating!)
  • Splash of white wine


  1. Coarsely chop up the mushrooms, roughly chop up the thyme, and mince the garlic clove.
  2. Heat up a pan to medium high and add the butter & garlic. Cook the garlic about 2 min until it’s just golden.
  3. At this point, toss in the mushrooms & herbs and stir to distribute.
  4. Reduce the heat to medium low and cook about 10 min, stirring occasionally.
  5. Add in a few splashes of dry white wine and give it another stir. Cook until the wine has disappeared and you are done. Taste and add salt if needed, but I thought it was just fine w/out extra salt.

I ate this as a side to some tilapia poached in white wine, garlic, herbs & lemon zest. Recipe coming soon! I probably could have eaten the entire pot of mushrooms myself!

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