How to make Mushroom Saute? The perfect recipe for the Kitchen at Home
How to cook mushroom saute – Everyone loves mushroom dishes. Even if no one really accepts it, mushrooms are very preferred in our cuisine today, both as a meal addition and as a main course. So much so that it is preferred because it is rich in protein, but also because it is light and with the privilege of keeping it full.
What you need to know about cultivated mushrooms
Unlike wild mushrooms, Cultivated mushrooms are commercially available year-round. Mushrooms are very sensitive. The continuous aging process that occurs after harvest is accelerated, especially by the following transport and storage errors, which is why mushrooms turn yellow, blotchy and dry. It is better to preserve it and only store it for a short time. Make sure mushrooms have none of these characteristics when shopping. Give preference to fresh mushrooms, because their taste is much more aromatic and richer than canned products. So how is mushroom sauteed?
Cleaning the mushrooms
The amount of waste generated during cleaning varies according to the type of fungus. Mushrooms are almost completely usable. Mushrooms should never be washed in stagnant water as they will become saturated. It is better to rub them with a dry cloth or brush (there are even special brushes for mushrooms). Coarse soiling can be washed under running water for less sensitive mushrooms such as cultivated mushrooms. For those who do not know how to make sauteed mushrooms, we give the recipe below.
Ingredients for Mushroom Saute:
- 500g mixed mushrooms (e.g. button mushrooms, chanterelles, porcini mushrooms, oyster mushrooms)
- 1 garlic clove
- 2 onions
- 5 tablespoons
- olive oil
- 1 bunch
- 1 root
Preparation of mushroom sauteed dish:
- Clean the mushrooms and cut them not too thin.
- Peel and finely chop the onions and garlic. Heat the oil in a pan, sauté the onions until translucent and add the garlic. Add the mushrooms and fry until the mushroom juice has almost evaporated.
- Season with pepper and salt. Wash, shake and finely chop the parsley and rosemary. Serve in a mushroom skillet sprinkled with seasonings.
Freshly baked rye bread goes well with fried mushrooms. But mushrooms are also good in salads, as a starter or with scrambled eggs.
Health Benefits of Mushrooms:
Mushrooms are packed with folic acid, which we need for healthy nerves, good memory, good sleep and great mood. It includes niacin, another B vitamin. We need it for the metabolism of carbohydrates, fats and proteins.
Calories 148 kcal (7%)
Protein 6g (6%)
Fat 13g (11%)
Carbohydrates 3g (2%)
added sugar 0 g (0%)
Fiber 3g (10%)