My easy method is how to make mushrooms makes it more delicious mushrooms (trust me.) This recipe is my absolute favorite way to make mushrooms. They are golden brown, wonderfully cooked and fragrant.
I love this mushroom recipe and make it all the time. Mushrooms become golden brown, carpet and have the perfect texture.
Everything happens on the stove this fast and easy recipe. If you prefer frying mushrooms, see this Fried mushroom recipeA number
The main components
- Mushrooms. With this recipe you can use quite a lot of mushrooms. Remove any hard stems and cut or tear your mushrooms into pieces of similar size. In the photos I used cremini and shiitake mushrooms, but the portobello, oyster and wild mushrooms are excellent.
- Olive oil. I make my mushroom with olive oil (I like how it adds golden brown crust and taste).
- Butter, garlic, lemon and thyme. After cooking my mushrooms, I’m mixed in butter, garlic, fresh lemon leaves and a little lemon juice. These components combine light butterfly sauce for mushrooms (it is out of this world).
How to make mushrooms
With this easy recipe we will be killed in our mushroom stove on the stove. Start by heating the olive oil on average heat on a widely curtain.
I like to use a wide, hard fortified frying pan for best results. The wide pan allows me to add more fungus without placing each other (which makes them vapor).
You will add mushrooms in one layer (Or close to it) and leave them until they start taking a particular color (3 to 5 minutes). Mix them, then spread them into a strip to turn it into gold on the second side.
When your mushrooms are mainly golden brown, seasonal with salt and pepper, and if you want to add them, garlic, lemon, thyme and butter. It’s so simple and so good.
To make my advice with mushrooms
- Dry mushrooms. Use a small damp paper towel to brush any dirt, and as long as your mushrooms are not really dirty, avoid immersion or wash them into the water. Fungi operate like sponges, absorb water, covering mushrooms fragrant and brown.
- Mix mushrooms in a crowd. This one comes from Julia’s child and other famous chefs. If you collect on top of each other in a frying pan, they evaporate. If you distribute them, they will be brown and fragile around the edges. This is why I like to make a wide curtain with mushrooms. The wider size gives me more space.
- Salt your mushrooms at the end. I know this seems weird, but the mushrooms are one of the only things I’m finishing the end. Salt brings moisture that hurts their brown fries in the case of mushrooms.
More mushroom recipes
How to improve mushrooms
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Preparation
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This is my favorite way to make mushrooms. Use any variety for this recipe. When making mushrooms, make sure they spread into a frying pan and are not crowded so they are brown instead of steam. You can make this easy mushroom recipe with olive oil, salt and pepper. Or, add butter, thyme and lemon for more taste.
Makes 2 maintenance, each of about 1/2 cups
Watch to make the recipe
You will need
8 ounces of mushrooms such as Cremini, Shiitake or Portobello (2 ½ cup chopped)
1 tablespoon of olive oil
1/4 teaspoon of sea salt or more to taste
1/8 teaspoon freshly ground black pepper
1 tablespoon butter, elective
1 garlic cloves, ground, elective
2 teaspoons of fresh thyme leaves or 1/2 teaspoons dried, elective
1 tablespoon freshly grated lemon bead, elective
Half lemon juice elective
Directions:
1Using a damp paper towel, brush dirt from mushrooms. Cut and remove any heavy stems. Cut 1/4 inch in pieces or if mushrooms are bigger as portobello, cut into 1/4 inch cubes.
2Heat the olive oil on a large, wide curtain medium heat.
BookletAdd mushrooms and spread into one layer. Then cook without moving up to one side of the brown for 3 to 5 minutes.
ThreeThen mix 3 to 5 minutes or until all sides mainly golden brown. Mix in salt and pepper.
5Mix lemon garlic in butter, garlic, thyme and lemon. Cook until garlic is fragrant, and butter absorbs mushrooms for about 2 minutes.
6 years oldRemove the curtain from heat and mix with lemon juice.
Adam and Junny tips
- Storage: The cooked mushrooms lasts to be stored in a fridge sealant container for up to 5 days or freeze them for up to 6 months. Melt overnight in the refrigerator before reinving the curtain or oven.
- Try tuff or porcini salt. If you can find it (we buy it online or specialized kitchen stores), exchange regular sea salt for or PORCINI salt. This deepens the flavor of the mushrooms and tastes incredible.
- The food facts below are evaluated. Provision is designed for the version of the compatio lemon garlic.
Nutrition by service
The amount of serving
about 1/2 cups
Compound
Scintend
140
Compound
Protein
4 g
Compound
Carbohydrate
5 g
Compound
Dietary fiber
1 g
Compound
General sugar
3 g
Compound
Total fat
13 g
Compound
Cholesterol
15 mg
Compound
Sodium
298 mg
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
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