vegetables

Sautéed Mushrooms with Garlic and Parsley – Vegan version

Name: Sautéed Mushrooms with Garlic and Parsley – Vegan version
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb button mushrooms; 2 tbsp olive oil; ¾ tbsp canola oil; 3 cloves garlic; ½ tsp salt; ¼ tsp black pepper; 2 tbsp parsley chopped; 1 tbsp lemon juice

Mushrooms well browned over high heat that get garlic and canola oil only at the end, so they stay juicy rather than rubbery. Good alongside steak, on warm pita or over pasta. Vegan version: Canola oil.

⏱ 22 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona

🧀 Dairy 🥬 Vegetarian 🌾 Gluten-free

Versions:Original 🌱 Vegan ⚖ Pareve

👨‍🍳 Method

1
Clean the mushrooms with a damp cloth, without rinsing them in water.
2
Cut the mushrooms into ½ cm thick slices.
KnifeCutting board
3
Heat the oil and canola oil in a wide pan over high heat.
StoveFrying pan
4
Add the mushrooms in a single layer, leave 3 minutes without stirring, then toss 3 more minutes, until golden.
Stove
💡A crowded pan steams the mushrooms and they release water. In a single layer, over high heat and without stirring at first, they brown.
5
Season with salt and black pepper and stir.
Stove
6
Lower the heat. Add the garlic and sauté about 30 seconds, until fragrant and before the garlic takes on color.
Stove
7
Turn off the heat, add the lemon juice and parsley and serve hot.

120calories

4 gprotein

4 gcarbs

10 gfat

● protein 14%● carbs 14%● fat 72%

Per serving (146 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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⚖ About the ingredients

Button mushrooms: 22 kcal per 100 g · More about Button mushrooms →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →

🔧 Tools needed (4) · 🍳 One cooking vessel

Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board · Also works: Plate (Large plate, dulls the knife)
Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Sautéed mushrooms

Sautéed mushrooms · Hot Topping
Alternatives for this part: Warm Ful · Fried Meat for Hummus
Possible additions: Dried mushrooms, soaked in boiling water · Clean without water · Cut · butter · In a dry pan, no fat · Fry until the edges turn golden (minutes) · garlic · Smoked paprika · Parsley · Ginger · Soy sauce · Honey …

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