Sauteed Mushrooms – Kitchen Secrets – Practical Recipes
Hello Dear Friends,
Today I will give you a status report in short notes 🙂
We have come to the end of a busy and tiring week. It seems like the weekend will pass with the same intensity for me. I’ll be at EKS for an interview on Saturday. Things to do on Sunday have already been determined.
As the interesting summer vacation approached, I started to concentrate even more. While I was thinking that I would catch the opportunity to escape from Istanbul, even if it was enough to breathe, it is unknown at the moment that I can even stretch my feet at home.
As the barbecue approached, I opened our Grill Heart blog special for the 5th Anniversary. You can reach the details of the barbecue and the articles of the past years from there. You can also access information much more easily by following the barbecue heart page on facebook.
By the way, the diet is going well, on my 4th day, I think I paid off my payments. I experience a noticeable feeling of relaxation and slimming.
Yesterday I prepared myself a nice mushroom saute for lunch. I had a delicious lunch with whole wheat bread, yoghurt and sugar-free soda 🙂 Actually, I could have eaten whole wheat pasta or bulgur pilaf instead of bread, but it was difficult to prepare.
I had a follower who asked how the mushroom remained white in the photos I shared yesterday. The answer is this: “If you sauté the mushroom separately after the other vegetables you sautéed, it stays white.”
Lemon vs. Saute the vegetables and onions that you will use instead of methods such as After set aside, sauté the mushrooms and add the vegetables back to the pan, without overcooking, and cook together for a short while. In this way, your mushrooms will be both fresh and lighter in color.
When it comes to capia peppers, you may not always have the chance to find them colorful. Therefore, you can use any pepper you want. If you want it to be very colorful, yellow and red california peppers will also work.
Ingredients for Mushroom Saute Recipe
- 1 package of cultivated mushrooms (400 g)
- 1 red capia pepper
- 1 yellow capia pepper
- 1 green pepper
- 3-4 tablespoons of olive oil
- 1 medium onion
- 1 clove of garlic
- Black pepper
- 10-15 cherry tomatoes optional
How to Make Mushroom Saute Recipe?
- Chop the onion and garlic. Quickly rinse the mushrooms, cut them lengthwise into 4 parts and set aside.
- Remove the stems of the capia peppers and the red pepper, and cut them lengthwise into 2 parts. After removing the cores, chop them to the size you want.
- Take the oil in the pan. Add onions, garlic and peppers and sauté on high heat for 2-3 minutes. Take the sautéed peppers on a plate, add a little oil to the pan and add the chopped mushrooms on top.
- After sautéing the mushrooms for 3-4 minutes, add the peppers. Season with salt and pepper, sauté for 2 more minutes and serve.