La Perle Rose Videos My Preferred videos home
See out simple video to learn how to make the best mushroom sauté! Here we used oyster mushrooms but this recipe can be used for any kind of mushrooms. It is even more delicious with the baked potatoes. At the end of the video you will find the link to the recipe of baked potatoes. Mediterranean style! Mushrooms are very healthy and also very delicious when roasted this way. If you wish, you can sauté in butter or any kind of vegetable oil. But this way it is vegetarian, vegan, and very nutritious. Wash the mushrooms, and remove the roots Break the mushroom into pieces using your hands Pour 4 tbs of olive oil into a large pan Add mashed garlic and stir while it’s frying Add the mushrooms when garlic turns pink, and add some more olive oil on the mushrooms Season with salt and thyme Add black pepper and keep string Roast the mushrooms on medium heat Stir fry until the juice runs clear (Don’t add extra water) Make sure they are all well roasted When looks like this, it is ready to be served! Don’t forget to leave us a comment, and subscribe for more!
Here is the list of ingredients for mushroom sauté,
1 kg (2,5 lbs) oyster mushrooms
Olive oil
2 tsp thyme
1 tsp salt
A pinch of black pepper
About laperlerose
Related Articles
Check Also
Fennel and Shrimp Soup
Fennel and Shrimp Soup 6 small bowls Easy 20 minutes 30 minutes "1 tablespoon butter 1/4 teaspoon salt 200g medium shrimp, peeled 1 medium onion, chopped 3 fennel bulbs, chopped 1 medium potato, chopped 3 garlic cloves Boiled water (enough to cover vegetables) 2 small zucchinis, coarsely grated 2 tablespoons chopped fresh parsley and cilantro 25g dried black mushrooms (rehydrated and finely chopped) 1/4 teaspoon salt 1/4 teaspoon black pepper 200 ml heavy cream 50g Edam cheese, grated" "1- In a large pot over medium heat, melt the butter and add 1/4 teaspoon of salt. 2- Add the shrimp and sauté for 2–3 minutes until just cooked. Remove and set aside. 3- In the same pot, add the chopped onion, fennel, potato, and whole garlic cloves. Sauté until lightly golden and fragrant. 4- Pour in enough hot water to cover the vegetables. Let simmer for about 15 minutes, or until the vegetables are soft. 5. Use a hand blender (or regular blender) to blend the soup until smooth. 6. Add the grated zucchini, grated carrot , rehydrated black mushrooms, cooked shrimp, and chopped herbs (parsley and cilantro). Season with the salt and pepper. 7. Simmer for another 10 minutes. Add a little more water if the soup is too thick. 8. Pour in the heavy cream and stir well. Let it heat for 2 minutes. 9. Stir in the grated Edam cheese and mix until melted and creamy. 10. Serve hot, topped with extra grated cheese if desired. Enjoy-"