This is one of the tastiest and simplest recipe with mushrooms that I’ve ever made so far. What could be simpler than some sauteed mushrooms with garlic and parsley? These can be eaten just like that, with a polenta, cooked rice or as a side dish next to a piece of meat, that together will do a great job.
I try to eat mushrooms as often as I can. I eat them in different recipes (mushroom omelette, oven baked omelette with different vegetables, salted appetizer loaf, salted muffins etc), I can make an absolutely delicious mushroom cream soup, but I can also make a good mushroom risotto with a lot parmesan cheese, as required.
mushrooms have a lot of benefits:
- they have a high fiber content, which help regulate the digestive system
- they also have a high amount of water, so they will make you feel full
- mushrooms contain vitamins (D, B1, B2, B3, B6, folic acid)
- and minerals (potassium, magnesium, copper, sodium, phosphorus, iron)
- mushrooms have fewer calories / 100 gr.
In addition, if you’re on a diet or you are vegetarian / vegan, they can successfully replace the meat, because mushrooms have a fairly large amount of vegetable proteins.
Here’s the recipe!
500 gr. mushrooms (I used champignon)
2-3 tablespoons of olive oil
2 clove of garlic
1 handful chopped fresh parsley
Salt & pepper (to taste)
Optional: 1-2 tablespoons of lemon juice
First clean, wash and slice the mushrooms.
In a pan put the 2-3 tablespoons of olive oil, then put the mushrooms into the pan and sauté them until all the water evaporates. Remember, the fire must be high because the water will evaporate more quickly. Stir from time to time.
Once the water has evaporated, sauté the mushrooms for another 2-3 minutes, then season them with salt and pepper.
Add minced garlic and stir with a wooden spoon. At the end add 1-2 tablespoons of lemon juice and fresh chopped parsley.
Taste and see if it still need some salt & pepper. That’s it!
It is a simple redipe, and the flavors from the plate will convince you to make this recipe more often.
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