Description
Sauteed Mixed Mushrooms is a simple yet flavourful vegetarian dish of button mushrooms, farmers brown mushrooms, oyster mushrooms and portobello mushrooms sauteed in olive oil and tons of garlic
Ingredients
- 200 g oyster mushrooms, roughly chopped
- 200 g white button mushrooms, sliced
- 150 g farmers brown mushrooms, sliced
- 200 g portobello mushrooms, sliced
- 1/4 cup extra virgin olive oil
- 1 1/2 tbsp rice vinegar
- 1 1/2 tbsp tamari
- 6 cloves garlic, minced
- freshly ground black pepper
- sea salt
- chopped parsley, to garnish
Instructions
- In a heavy pan heat half of the olive oil then add mushrooms, cook in high heat without stirring until browned on one side. Remove mushrooms from the pan.
- Using the same pan, add the remaining olive oil, in medium heat sauté garlic until fragrant. Add the mushrooms back then toss and cook for 4-5 minutes or until mushrooms are cooked.
- Stir in rice vinegar and tamari then season with sea salt and freshly ground black pepper, give it a final toss then turn the heat off.
- Place mushrooms on serving platter, garnished with chopped parsley. Serve and enjoy as a side dish or with freshly baked baguette.
This mushroom stirfry looks really good with just simple ingredients.
I love sautéed mushrooms – that’s one of my favourite dishes. Simple yet flavourful. But using rice vinegar and tamari is new to me; I’m intrigued!
★★★★★
Gorgeous buttons!!! Wish we could get them here!
Mushrooms are pretty much my favorite food; you might have noticed! I’d eat this whole batch in one sitting, given half the chance.
Such a simple but classic recipe – I should make these more often! I like the bit of tamari that you snuck in there, too!
★★★★★
You and I share a love of mushrooms! The more kinds I have, the happier I am. This is a truly classic recipe!
Absolutely love sauteed mushrooms, my boys would love these with rice!
★★★★★