Prepare number 10 meals at home with mushroom saute recipe
Mushroom sauté has the perfect flavor to accompany home cooking. A simple and delicious recipe. Fried mushrooms (French: Champignons sautés au beurre) is a delicious dish prepared by sautéing edible mushrooms. It is served as a side dish, used in dishes such as coq au vin and beef bourguignon, in dishes such as duxelles, as a topping for steaks and toast, and as a side dish.
Things to consider when sautéing mushrooms
Fried mushrooms are a common dish prepared by sautéing sliced or whole edible mushrooms. Butter is typically used when frying food, and margarine and cooking oils such as olive oil and canola oil are also used. Clarified butter can be used as a mixture of oil and butter. The dish is usually cooked over high heat until the mushrooms are browned, with the oil or butter very hot in a pan before adding the mushrooms. Overcooking can cause the food to be of poor quality, as the mushrooms lose moisture and shrivel.
During the cooking process, the dish can be deglazed using wine, and the wine can be used on its own and as an ingredient on its own, without deglazing. The dish can be flavored with lemon juice, various herbs and spices, salt and pepper. Additional ingredients such as chopped green onions and shallots can also be used. The food is vegetarian and may have a meat-like texture.
Ingredients for Mushroom Saute:
200 grams of mushrooms
1 head of onion
2 spoonful butter
0.5 bunch of parsley
1 pinch of pepper
1 pinch of salt
Recipe for a perfect sauté:
For sauteed mushrooms, finely chop the onions and fry them in butter until brown. Onions give a good taste. Wash and drain the parsley and finely chop. Clean and slice the mushrooms. Fry the whole mixture in a pan with Butter. Season with salt, pepper and mix with parsley.
What you need to know about mushrooms:
Cultivated mushrooms contain important nutrients, are rich in protein, fill you up and don’t have to be difficult to digest. Mushrooms are also an interesting alternative to meat.
Fungi form their own kingdom in botany. They stabilize their cell walls with chitin, which is actually typical for arthropods, namely animals such as shrimp and insects. However, like plants, fungi grow on the ground. But they don’t have chlorophyll to feed themselves. Therefore, fungi use both plant and animal organic components in the soil. They are broken down with the help of enzymes and used as a source of carbohydrates.
Low in fat and rich in nutrients
Mushrooms are low in calories (less than 20 kcal per 100 grams) and contain almost no fat. Mushrooms also score points with B vitamins, as well as immune-boosting minerals like zinc and selenium. And mushrooms entice with fibers like cellulose and chitin. They are also a good source of protein, which is especially interesting for vegans.
Mushrooms are one of the few foods that contain vitamin D. But this applies only to mushrooms that grow freely in meadows and forests. Like us humans, fungi absorb the vitamin through the sun’s UV radiation. Cultivated mushrooms contain almost no vitamin D, as they are not grown in daylight.
Adults need 20 micrograms of vitamin D daily, a dose that many fall short of during the winter months. And even those who barely bring the sun’s rays to their skin during the summer months may not be enough. For these people, special mushrooms enriched with vitamin D are a good alternative. Because vitamin D is important for healthy bones and strong nerves, as well as a fit immune system.
fungus against disease
In traditional Chinese medicine, TCM, mushrooms are used as a remedy: for example, shiitake against colds and inflammation, rare pompom for stomach problems. In this country, mushrooms enrich our food variety, but are often underestimated and rarely eaten.
Difficult to digest – cooking time makes a difference
Mushrooms keep you full for a long time as they are rich in protein and contain fibers such as cellulose and chitin. However, chitin in particular can make mushrooms put a heavy load on our stomach. That is why many people do not eat mushrooms in the evening in order to sleep well.
But whether mushrooms bother you for a long time depends, among other things, on how much you eat: A few slices of raw mushrooms in a salad usually do not cause any problems. It is also very important that the mushrooms are preferably eaten cooked. Fried oyster mushrooms taste great, like shiitake cooked in sauce. The harder they are to digest, the longer the mushrooms should sizzle or cook. Then at least 10 to 15 minutes are required. Mushrooms need to be shorter.
Tip: When cooking mushrooms, they are easier to digest. Raw mushrooms, which are often used in salads, can tire the stomach more.
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