I love mushrooms and consider them an amazing food since they are low in calories as they contain 90% water. However, they are rich in proteins and in all the essential amino acids, highly resembling the quality of animal proteins (source: wikipedia), and so they are an excellent food in periods of fasting or in a vegan diet.
This recipe with mushrooms is one of my favorite ones because it is very quick and very tasty. You can make it as an appetizer, or a side dish for the main course, but, why not, also as a main course.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Cut the mushrooms into strips. Chop the garlic finely with a knife. I don't press it because I don't want it to dissolve.
Place a non-stick pan on the stove with oil and butter, over a medium-high heat.
Sauté the garlic, so that the oil gets the garlic aroma. Be careful not to burn the garlic.
Add the slices of mushrooms and continue to sauté. Prefer to use a wooden spoon on non-stick pans.
When everything has been sautéed, about 2-4 minutes, pour the wine and let them boil.
When alcohol and its liquids have evaporated, turn off the stove, season them with salt and pepper and add the parsley.
Mix with wood spoon so that the seasonings go everywhere and the parsley wilts a little. Although we turned off the eye, the pan keeps the heat for a while, so be careful not to burn them.
Optionally serve them with fresh chopped parsley.
Ingredients
Directions
Cut the mushrooms into strips. Chop the garlic finely with a knife. I don't press it because I don't want it to dissolve.
Place a non-stick pan on the stove with oil and butter, over a medium-high heat.
Sauté the garlic, so that the oil gets the garlic aroma. Be careful not to burn the garlic.
Add the slices of mushrooms and continue to sauté. Prefer to use a wooden spoon on non-stick pans.
When everything has been sautéed, about 2-4 minutes, pour the wine and let them boil.
When alcohol and its liquids have evaporated, turn off the stove, season them with salt and pepper and add the parsley.
Mix with wood spoon so that the seasonings go everywhere and the parsley wilts a little. Although we turned off the eye, the pan keeps the heat for a while, so be careful not to burn them.
Optionally serve them with fresh chopped parsley.
- For the mushrooms, use whatever variety you like. In this recipe, I used Portobello. I have made this recipe with white mushrooms as well as with canned mushrooms that I drained very well.
- Cleaning the mushrooms is optional because some argue that you shouldn’t clean them and others like I, clean them by removing the top layer. But we don’t wash them at all. If they have excess moisture, wipe them with kitchen paper.
- If you are not fasting or are not vegan, you can use regular butter instead of vegetable butter and it will have a richer taste.
- Olive oil gives the best flavour for me but you can equally use another oil like sunflower oil or corn oil.
Good Luck and Bon Appétit!!!
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