With just a few ingredients and even lesser steps, this mushroom saute recipe is an excellent example of ‘less is more’. The only spice I use is salt and pepper and a little seasoning by balsamic vinegar. Mushrooms are naturally savoury in taste (umami flavour) reducing the amount of salt added. Healthy, flavourful and quick, this mushroom sauté is a versatile dish. It sits comfortably with daal and chapati on an Indian menu as well as a crostini topping on a bbq food menu.
Mushroom is a superfood — nutrient-rich, flavour-rich, low in kilojoules, high in bioactive compounds, antioxidants, convenient and affordable. In Angola, I don’t find fresh mushrooms too often but whenever I do, I definitely grab a few packets to make my mushroom sauté. It freezes well too.
Trivia: Did you know mushroom is neither a plant nor an animal? It has its own food kingdom — the mushroom kingdom; and is considered vegetarian.
Quick and easy Mushroom Sauté
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 2
200 gms mushroom, cut into strips
6 cloves of garlic
Salt to taste
Black pepper to taste
1 tbsp balsamic vinegar
1 tbsp olive oil
- I use the big brown mushrooms for the recipe but you can use button mushrooms as well.
- Heat oil in a broad pan. Add garlic to the hot oil and sauté for a few minutes till the garlic starts to brown.
- Add the mushroom strips, vinegar and salt and pepper. Mix well and sauté for about 10 minutes till the mushrooms are soft.
- Serve hot with flat bread or use as topping for crostini.