Sauteed Mushrooms

Sometimes the simpler it is the better the result, like this mushroom dish we have for today, it’s not just meaty and super savory, it’s also very simple to make. 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

Our dish for today can be enjoyed in many ways, with pasta, with rice, with noodles, polenta, topped on a pizza, topped on a crostini, even served as a side, it’s so versatile and it’s so good. Usually when we make mushrooms like this our go to way of cooking them is using butter and a touch of cream but do you know it can also be as delicious even without using those two ingredients? This is where tamari and rice vinegar comes in, giving it a slight tangy taste with an umami boost from tamari, add to that the herby taste of a good quantity olive oil, they all compensate each other bringing the best of the mushroom flavours.

Sauteed Mushrooms

★★★★★ 5 from 3 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Freestyle

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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

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Ingredients

Units MUS Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Place mushrooms on serving platter, garnished with chopped parsley. Serve and enjoy as a side dish or with freshly baked baguette.

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