Garlicky sauteed mushrooms

5
(1)

This vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose free side dish of sautéed portabella mushrooms with garlic is full of flavour and nutrition.

Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |

️‍Allergens:

⏱ 16 mins – easy

🍽 4 servings – 145 kcal per serving

Serving

104g
Fat

13g
Sat. fat

1g
Sodium

155mg
Carbs

5g
Fibers

1g
Sugars

2g
Proteins

2g

INGREDIENTS

  • a quarter tsp black pepper
  • a quarter tsp salt
  • 4 portabella mushrooms
  • 4 tbsp olive oil
  • 6 clove garlic
  • 2 tbsp parsley

TOOLS

  • 1 knife
  • 1 frying pan
  • 1 wooden spoon
  • 1 plate
  • 1 lid

STEPS

Chop parsley roughly. Destalk portabella mushrooms. Cut destalked portabella mushrooms. Peel garlic. Cut peeled garlic thinly.



Heat a frying pan over medium heat. Drizzle olive oil over the pan and add portabella mushroom slices to the pan. Stir occasionally with a wooden spoon for 2 minutes, then cook for 4 minutes. Add garlic slices to the pan and sprinkle a quarter teaspoon of salt and black pepper over the pan. Stir occasionally with a wooden spoon for 2 minutes, then add 0.6 cups of chopped parsley. Cover with lid and cook on low heat for 2 minutes, then remove from heat and take off lid from frying pan. Scatter 0.4 cups of chopped parsley over frying pan before transferring to plate..



It’s ready to be served !



Did you enjoy this recipe?

No votes so far! Be the first to rate this recipe.

Add a Comment Cancel reply