Country Mushrooms

Name: Country Mushrooms - Antonia C.
Ingredients: champignon mushrooms approx. 500 g; green garlic 4; 5 stalks; green onion 4; 5 stalks; seasoned salt a la Panacris approx. 1 teaspoon; olive oil 2 tablespoons.

Sezon - Country Mushrooms by Antonia C. - Recipia

Sometimes, when I'm not in the mood for complicated recipes or just want something quick that goes with anything, I turn to rustic mushrooms. They are made from a few simple ingredients that I always have in the fridge. I usually use champignon mushrooms, green onions, and green garlic, and everything is cooked in a pan, without water, in olive oil. There's nothing complicated or requiring special equipment. Quick Info Total time: about 15 minutes Preparation time: 5 minutes Cooking time: 10 minutes Servings: 2-3 Difficulty: easy Recipe type: side dish or main course for fasting Ingredients 500 g champignon mushrooms 4-5 stalks of green garlic 4-5 stalks of green onions 2 tablespoons olive oil 1 teaspoon seasoned salt (or plain salt, to taste) fresh parsley (optional, for garnish) Preparation method 1. Wash the mushrooms under a quick stream of cold water. If they are small, you can leave them whole. If they are larger, cut them in half. Don't soak them too long while washing, so they don't absorb water. 2. Clean the green onions and green garlic, then cut them into suitable rounds, not too thin. 3. Heat a non-stick pan over medium heat. Add the olive oil. 4. Add the green onions and green garlic to the hot oil. Sauté them for 1-2 minutes, just until they start to soften slightly and become shiny. They shouldn't be browned. 5. Add the mushrooms over the onions and garlic. Let them cook over medium heat without adding water. If you have a wider pan, that’s even better — the mushrooms will lie in a single layer and cook more evenly. 6. Stir occasionally. After 8-10 minutes, they should be cooked, releasing some juice but not watery. 7. When they are almost done, add the seasoned salt (or just salt) and a little chopped fresh parsley. 8. Remove the pan from the heat. Serve immediately. Why I make this recipe often Rustic mushrooms are ready in less than 15 minutes and don't require much preparation. They can be eaten plain as a main course during fasting or as a side dish. They are tasty and go well with almost any other food. For me, they are always the backup option when I want something quick or when I have mushrooms to use up. Tips and variations Tips If you use a smaller pan and add all the mushrooms at once, stir them more often so they don’t steam and boil in water. It’s better to cook them over medium to high heat. Don’t chop the onions and garlic too finely, as they can burn quickly. If you want a more intense flavor, you can add the seasoned salt towards the end, not at the beginning. Substitutions You can also use oyster mushrooms, but the texture will be different. If you don’t have seasoned salt, use plain salt and a little pepper, possibly a pinch of thyme or sweet paprika. If you don’t have green onions or green garlic, you can replace them with their dried equivalents (but the taste won’t be as fresh). Variations You can add a few thinly sliced bell peppers, cooking them along with the onions and garlic. If you want them to be more filling, you can serve them with warm polenta or over a slice of toasted bread. Towards the end, you can add a splash of lemon juice if you like a slightly tangy taste. Serving ideas As a side dish with meat or fish. As a main course on fasting days. On a bed of polenta or with a little plain rice. In a warm sandwich with fresh vegetables. Frequently asked questions 1. Can I use canned mushrooms? The recipe works best with fresh mushrooms. Canned ones are already cooked and have a softer texture, so they don’t need 10 minutes in the pan. 2. What type of seasoned salt should I use? Any mix of seasoned salt you prefer or have on hand. It can contain thyme, rosemary, pepper, or other aromatic herbs. Plain salt can also be used. 3. Is fresh parsley mandatory? No, but it adds freshness at the end. If you don’t have it, you can omit it or replace it with lovage or even dill, to taste. 4. How small should the mushrooms be cut? If they are small, don’t cut them. If they are large, just cut them in half. This keeps them juicier. 5. Can I add other vegetables? Yes, but the classic rustic mushroom recipe includes onions and garlic. Other vegetables may change the texture and taste. Nutritional values Estimated for one serving (out of 3 servings): Calories: approximately 100 kcal Protein: 5-6 g Carbohydrates: 6-7 g Fats: 6-8 g Values may vary depending on the type of mushrooms and how much oil you actually use. Mushrooms are low in calories and high in fiber. Storage and reheating Rustic mushrooms are good even cold, but it’s best to eat them right after making them. If you have leftovers, you can store them in the fridge in a covered container for up to 2 days. They can be quickly reheated in a pan or microwave, but the texture may become softer.

Country Mushrooms

Tags

Categories