Mushrooms in a pan, with green garlic and dill

Name: Mushrooms in a pan, with green garlic and dill
Ingredients: 400 g of mushrooms (I had frozen ones) 3-4 green garlic stalks a few sprigs of fresh dill a few sprigs of fresh parsley sea salt pepper 2 tablespoons of grated parmesan olive oil

Appetizers - Mushrooms in a pan, with green garlic and dill by Gratiela N. - Recipia

Fried chanterelles with green garlic and dill are made quickly, with few ingredients and without a complicated sauce. In this recipe, the mushrooms are allowed to brown well, then the greens and garlic are added to preserve their flavor. Parmesan is added at the end, directly on the plate. If you omit it, the dish can also be served during fasting periods. Quick info Total time: not specified; the dish is made quickly after the chanterelles are thawed or washed and well drained Preparation time: thawing or washing and draining the chanterelles, plus chopping the greens Cooking time: a few minutes over high heat Servings: not specified Difficulty: easy Recipe type: sautéed mushrooms, suitable for a quick meal or for fasting, if parmesan is not added Ingredients 400 g chanterelles, fresh or frozen 3-4 stalks of green garlic A few sprigs of fresh dill A few sprigs of fresh parsley Sea salt Pepper 2 tablespoons grated parmesan Olive oil, for frying Preparation method 1. If using frozen chanterelles, let them thaw. If they are fresh, wash them well. In both cases, it is important to let them drain before putting them in the pan. Chanterelles that have too much water will not brown well. 2. Wash the dill, parsley, and green garlic stalks. Chop the greens and garlic, then set them aside until the mushrooms are browned. 3. Place the pan on the heat and add a splash of olive oil. Let the oil heat up slightly, then add the drained chanterelles. 4. Cook the mushrooms over high heat for a few minutes until they brown. Stir them occasionally, but do not reduce the heat. If they are cooked slowly or placed in a cold pan, they will release water and steam instead of browning. 5. When the chanterelles have taken on color, season them with salt and pepper. The amount of salt may vary, especially if the parmesan is saltier. 6. Add the chopped green garlic, dill, and parsley. Let everything sizzle for a few minutes to combine the flavors and soften the greens slightly. 7. Remove the pan from the heat and place the chanterelles on a plate. Sprinkle the grated parmesan on top and serve the dish while it is warm. Why I make the recipe often I love this recipe because it does not require many ingredients and makes good use of the chanterelles. The green garlic, dill, and parsley change the flavor of the mushrooms without needing a sauce or a long cooking time. It is also a practical solution when I have frozen chanterelles and want to prepare something quickly. The most important part is draining the mushrooms and cooking them over high heat. This way, they brown instead of remaining watery. The dish is good plain, with parmesan, but can also be made without cheese. Tips and variations Tips Chanterelles must be well drained before they go into the pan. If they are frozen and have released a lot of water after thawing, drain them carefully before cooking. Use high heat from the start. This is the detail that helps the mushrooms to brown. There is no need to cook them slowly or add water. The green garlic and greens are added after the chanterelles have taken color. If added too early, they may overcook before the mushrooms are done. Salt can be added after browning, not right from the start. The mushrooms can soften more quickly and release liquid, and in this recipe, we aim to keep them browned. Parmesan is sprinkled directly on the plate. This way, it does not melt completely in the pan and is better appreciated when served. Substitutions Olive oil is the fat used in the basic recipe. A small amount is needed, just enough to help the chanterelles cook and brown. Parmesan can be completely omitted. In this case, the dish remains a fasting meal, suitable for a simple mushroom dish. If you do not have all the greens, you can use only green garlic and one of the available herbs. However, in the original version, dill and parsley are used together with garlic, and this combination gives the specific flavor of the dish. Variations For a stronger garlic flavor, the green parts of the chopped stalks can be used, as indicated in the recipe. Garlic is added towards the end to preserve its taste. Chanterelles can be served with or without parmesan, depending on preference. With cheese, the dish has a richer flavor; without cheese, it remains simpler and suitable for fasting. There is no need to overload the pan with other ingredients. The recipe is based on the taste of browned chanterelles, complemented by greens and green garlic. Serving ideas Chanterelles are served immediately after being taken off the heat, with grated parmesan sprinkled on top. They can be eaten as is, in the main course, or used as a side dish alongside another preparation. For a fasting meal, skip the parmesan and serve the mushrooms plain. They are also suitable alongside bread if you want to use the flavored oil left in the pan. Frequently asked questions Can I use frozen chanterelles? Yes. Frozen chanterelles should be thawed before cooking and drained well. It is important that they do not go into the pan full of water, as they will steam and not brown properly. Why do the chanterelles boil instead of browning? They probably have too much water or the heat is too low. For this recipe, the mushrooms are placed in a pan with lightly heated oil and cooked over high heat. Draining the chanterelles before frying is equally important. When is the green garlic added? Green garlic is added after the chanterelles have browned and been seasoned with salt and pepper. Let it sizzle for a few minutes together with the dill and parsley, then remove the pan from the heat. Can I make the recipe without parmesan? Yes. Parmesan can be omitted without needing another ingredient in its place. The version without cheese is suitable for fasting. How much parmesan is added? The basic recipe uses 2 tablespoons of grated parmesan for 400 g of chanterelles. You can sprinkle it on the plate to taste, but it is better to keep in mind that parmesan also adds salt. Nutritional values The values are estimated and refer to the entire recipe, as the exact amount of oil and the number of servings are not specified. The type of chanterelles and the amount of parmesan can modify the result. For the whole recipe, with 2 tablespoons of parmesan and a small amount of oil, the estimate is approximately 170-230 kcal, 17-20 g protein, 15-20 g carbohydrates, and 8-13 g fat. The greatest variation comes from the oil, as "a splash" does not represent an exact quantity. If the dish is divided into two servings, one serving will have approximately 85-115 kcal, 8-10 g protein, 7-10 g carbohydrates, and 4-7 g fat. These values are indicative, not an exact nutritional calculation. Storage and reheating Chanterelles are best served immediately, while they are warm and freshly browned. If there are leftovers, let them cool and store them in the refrigerator in a closed container. To reheat, place them back in a pan and heat until hot. Avoid adding water, as the mushrooms may lose their browned texture. Parmesan can be added after reheating, directly on the plate.

Mushrooms in a pan, with green garlic and dill

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