Sautéed Mushrooms (Grzyby Smazone)2017-08-04
- Servings: 4
In Poland, almost everyone loves foraging for wild mushrooms when in season. Although I never lived in Poland, the love of mushroom’s hunting has been passed to me by my Polish parents!
For this recipe, I have not been able to find any wild mushrooms so I used shop bought shitake and mini portobello mushrooms.
Any type of mushrooms will do but the wild ones are usually the best. They have a fantastic aroma!
Instead of a side dish, it can become a great starter if you serve the mushrooms on toasted bread, bruschetta style.
- 2 boxes of mushrooms, washed, dried and sliced (big slices)
- Olive oil (or butter), in enough quantity to sauté
- 1 big onion, chopped
- 3 gloves of garlic, minced
- 1 vegetable, chicken or beef stock cube (optional)
- Salt and pepper, to taste
In a big frying pan or wok, heat the oil or butter until hot enough before adding the onions.
When the onions are slightly golden, add the mushrooms and the garlic and stir fry quickly on a high heat to avoid a big release of water from the mushrooms.
Just before the end of cooking, add a cube of vegetable, chicken or beef stock (if using any) by hand squeezing it and sprinkling over the mushrooms. Mix well and season with pepper and salt (if needed). NB: stock cubes are usually quite salty.
Don't overcook and serve hot!