Oyster mushrooms with onion

Name: Oyster mushrooms with onion - Ileana L.
Ingredients: 1; 2 handfuls of mushrooms; one green onion; salt; wild garlic

Appetizers - Oyster mushrooms with onion by Ileana L. - Recipia

Pleurotus mushrooms with onion and wild garlic are an option I prepare when I feel like something quick, using seasonal ingredients. I most often make them in spring when I find fresh wild garlic and pleurotus mushrooms are easy to find at the market. It's a very straightforward recipe, without complicated steps or special techniques. I get straight to work without wasting time on unnecessary details. Quick Info Total Time: 30-40 minutes, depending on how much the mushrooms reduce Preparation Time: 10 minutes Cooking Time: 20-30 minutes Servings: 2 Difficulty: easy Recipe Type: vegan dish, quick stew Ingredients 1-2 handfuls of fresh pleurotus mushrooms 1 green onion salt, to taste 1 handful of wild garlic Preparation Steps 1. Wash the mushrooms, green onion, and wild garlic well under cold running water. Make sure no dirt remains on the mushrooms. 2. Cut the mushrooms into pieces – not too small, so they keep their texture while cooking. 3. Slice the green onion into thin rounds. 4. Tear the wild garlic into pieces by hand. There's no need to chop it finely. 5. Put all the ingredients in a pot. Add enough water to cover them, but not too much – as they cook, the mushrooms will release some liquid. 6. Sprinkle salt from the beginning, to taste. 7. Place the pot over medium heat. Boil everything uncovered, stirring occasionally. 8. Let it simmer until the liquid reduces and the mushrooms are tender. This takes about 20-30 minutes. If the water evaporates too quickly and the mushrooms are not done, you can add a little hot water. 9. Taste and add more salt if needed. 10. Turn off the heat when the mushrooms are tender and the liquid has reduced almost completely. 11. Serve immediately. Why I Make This Recipe Often I make this recipe especially when I need a quick and easy meal, particularly during fasting periods or when I find fresh wild garlic. It's simple to adapt to what I have in the fridge and doesn't dirty many dishes. Pleurotus mushrooms have a pleasant texture after cooking, and wild garlic adds a fresh touch. The recipe is not picky about quantities. Tips and Variations Tips - Wash the mushrooms well; they may have dirt residues. - Cut the mushrooms as evenly as possible so they cook uniformly. - If you only have dry onion, you can use it, but the taste will be stronger. Substitutions - If you don’t have wild garlic, you can skip it. It won't have the same flavor, but it will still turn out well. - The green onion can be replaced with red or white onion, but chop it finely. Variations - You can add a little pepper if you want a slightly spicy note. - If you’re not fasting, you can add a bit of sour cream at the end. - You may also add a drizzle of oil towards the end, but it’s not necessary in the basic recipe. Serving Ideas - It can be eaten plain, as is. - Goes well with a slice of bread. - Can be a side dish for rice or boiled potatoes. Frequently Asked Questions 1. Can I use champignon mushrooms instead of pleurotus? You can use them, but the texture will be softer and the taste more neutral. Pleurotus have a firmer texture after boiling. 2. Do I need to sauté the onion first? No, in this version the onion is added directly to boil with the other ingredients. 3. How much water should I add to boil? Add enough water to cover the mushrooms and onion, but not too much. You can add more as needed if it reduces too quickly. 4. Can it be made without wild garlic? Yes, but it won't have that specific green garlic flavor. 5. Is it necessary to boil without a lid? Yes, without a lid, to allow the liquid to evaporate and the mixture to reduce. If you put a lid on, too much water remains and the flavor is diluted. Nutritional Values Approximately, one serving has around 60-70 kcal, mostly from mushrooms and onion. Carbohydrates: 8-10 g, proteins: 3-4 g, fats: almost zero (in the recipe without oil). Wild garlic adds fiber and vitamins. Values are approximate and depend on the quantities used. Storage and Reheating The dish can be stored in the refrigerator in a container for a maximum of 1-2 days. It can be reheated over low heat or in the microwave. It is not recommended to keep it longer, as the texture of the mushrooms changes and the wild garlic loses its fresh flavor. It is best consumed immediately after it is ready.

Oyster mushrooms with onion

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