Garlic-fried oyster mushrooms and zucchini in a multicooker

Name: Garlic-fried oyster mushrooms and zucchini in a multicooker
Ingredients: 500 g oyster mushrooms; 2 medium zucchini (500 g); 1 teaspoon Kotányi 5 Senses seasoning (sea salt turmeric lemon flavor mango black cumin chili clover and ginger); 2 tablespoons olive oil; 4 garlic cloves

Season - Garlic-fried oyster mushrooms and zucchini in a multicooker by Ina L. - Recipia

Garlic-fried oyster mushrooms and zucchini in a multicooker cook for 20 minutes with the lid open. The Kotányi 5 Senses seasoning blend brings notes of chili, black cumin and mango; thanks to Miti for the spices. I serve them warm with polenta. Prep: 15 minutes. Cook: 25 minutes. Total time: 40 minutes. Serves: 4. About 120 kcal and 6 g protein per serving.

Ingredients

500 g oyster mushrooms
2 medium zucchini (500 g)
1 teaspoon Kotányi 5 Senses seasoning (sea salt turmeric lemon flavor mango black cumin chili clover and ginger)
2 tablespoons olive oil
4 garlic cloves

Preparation

1. Clean 500 g oyster mushrooms and 2 medium zucchini, then cut the mushrooms into strips and the zucchini into rounds. Toss them with 1 teaspoon Kotányi 5 Senses seasoning. 2. Pour 2 tablespoons olive oil into the multicooker pot. Select MENU, the FRY program and COOKING TIME for 20 minutes, then press START. When the oil is hot, add the mushrooms and zucchini. Cook with the lid open, stirring now and then, until the program ends; the vegetables should be tender with browned edges. 3. Add 4 crushed garlic cloves and stir. Leave the dish on KEEP WARM for about 5 minutes, then unplug the multicooker.

Notes

It goes well with homemade bread, especially when served cold. Store leftovers in a sealed container in the fridge for up to 3 days; when reheating, a frying pan helps the moisture evaporate. Choose oyster mushrooms with firm, dry caps and no sticky edges. Young zucchini have thin skin and small seeds, while larger ones with spongy flesh tend to release more water. Rounds cut to the same thickness cook more evenly; thick ones stay firm, while thin ones soften quickly. Tear the oyster mushrooms into strips that aren’t too thin, since very fine strands soften and break more easily. The texture is like a dry stew, but the pieces of vegetables remain distinct.