Fresh Mushrooms, 3 ways2019-10-15
- Servings: 2
There are many edible varieties of Mushrooms. They are classified as fungi (not vegetables). The most used ones are the white Button and brown mushrooms.
They are a rich source of vitamins and minerals and we should include them often in our diets.
Whilst raw mushrooms may be beneficial (in salads, for example), it has been proven that cooking them increases their antioxidant effect and still retains their nutritious value!
So, here are 3 recipes that are quite easy and delicious. The first recipe is the base and a good side dish. If you add to it some greens (such as spinach or Swiss chard), you will have the 2nd recipe, a side dish or a light meal. If you add some potatoes (or another root vegetable) to the 2nd recipe, you will have the 3rd recipe, a nice vegan/vegetarian meal! 😊
NB: dried mushrooms are as good!
- 125g of fresh mushrooms, white or brown, sliced
- 1 large onion, cut into wings
- 3 gloves of garlic, finely minced
- 2 tbsp of olive oil
- 1/2 tsp of black pepper
- 1/2 tsp of turmeric (healthy supplement))
- Salt, to taste
- Recipe 2: add 150g of spinach, wilted and drained
- Recipe 3: add 2 potatoes, boiled with their skin then cut into cubes
Heat the olive oil in a frying pan or a wok, over a medium heat. Add first the onion wings then the garlic. Keep frying until the onions are slightly golden. At this stage, increase the heat and toss in the mushrooms. Keep on stirring for 1 or 2 minutes then add the spices and salt. End of recipe 1.
For recipe 2, add the wilted and drained spinach (or Swiss chard) to the pan and mix with the mushrooms. Sauté for 1 minute then remove from the heat.
For recipe 3, add the spinach together with the potato cubes. At this stage, if the mix is a bit dry, add more olive oil and sauté for 2 minutes. Taste and adjust the seasonings if needed.