Forest mushrooms or wood-grown, but aromatic (portobello, shiitake, eringi) are critical 1) do not wash, only clean the debris with a knife or brush 2) do not cook, let’s preserve the taste 3) cook with a mixture of olive oil and butter and always with garlic and herbs , Other variations are optional. You can fry, you can bake, you can eat it as an independent dish, you can replace butter with lard) you can use them as a basis for porridge salad (for buckwheat, rice, millet, quinoa, amaranth, tofu), as a topping for toast, filling for an omelet , simply as a main dish, served with pickles or sauerkraut. Season!
- butter, olive oil
- 2 sprigs of rosemary
- 2 sprigs of thyme (or 1 teaspoon of dry oregano)
- sea salt
- 5-7 cloves of garlic
- 500-900 g of mushrooms, clean from twigs-garbage with a knife or brush
Chop the mushrooms coarsely. Melt butter from olive oil in a pan (1-2 tablespoons of each). Finely chop or simply crush the peeled garlic with the flat side of a knife. Add to the oil, when the smell appears (30 seconds), add the herbs, mix, add the mushrooms. While stirring, cook over high heat for 3-5-7-10 minutes, depending on the type and thickness of the mushrooms. To salt
Chop the mushrooms coarsely. Melt butter from olive oil in a pan (1-2 tablespoons of each). Finely chop or simply crush the peeled garlic with the flat side of a knife. Add to the oil, when the smell appears (30 seconds), add the herbs, mix, add the mushrooms. While stirring, cook over high heat for 3-5-7-10 minutes, depending on the type and thickness of the mushrooms. To salt
