Pan-seared mushrooms are offered as snacks in bistros and bars. They are served as sides to sizzlers and steaks as well. Alternatively, they can be used in salads or as pizza topping. They can even be layered on top of a bread toast along with mozzarella cheese to make a quick, healthy snack for kids.
Mushrooms are a rich source of the B Vitamins. Mushrooms are excellent for your gut, nervous system and hormonal system. Most people, be it vegetarians or non-vegetarians, like mushrooms.
Today I am bringing to you a variety of pan-seared mushrooms with a dash of pepper and garlic. Mushrooms come in a many variety but we are using button mushrooms today. This recipe is very simple, uses very less ingredients but tastes great.
Button mushrooms- 200 grams, small size
Garlic- 10 Cloves
Baby onions- 5 to 6 cut into halves
Black pepper (freshly ground)- 1 tsp
Green chillies cut into 6 pieces diagonally- 2
Oil of your choice (i prefer olive oil)- 1 teaspoon
Butter- 2 teaspoon
Oregano- 1 teaspoon
Vinegar- half teaspoon
Wash mushrooms in water to remove dirt and grime. After cleaning, remove from water and pat-dry them with a towel.
Crush the garlic pods in mortel and pestle. Do not grind them.
Heat a pan, add butter and oil. Avoid burning butter.
Immediately Add the crushed garlic to it and saute for 1 minute. Do not let it burn.
Add the cut onions, saute for maximum 1 minute. Do not let it change colour as it will cook further more with the mushrooms too.
Add whole mushrooms, only if a piece looks very big as compared to the rest, then you can cut it to make it look similar to the group. Otherwise whole mushrooms are the best.
Add black pepper.
Now saute continuously on high flame. The mushroom will release water. When the released water dries up, this means that the mushrooms are done.
Add salt and slit green chillis. Mix well.
Add oregano. Mix well.
Add vinegar. Mix well.
Turn off the flame.
Pan-seared mushrooms are ready. Enjoy! You can eat it alone like a snack or inside a sandwich or with whichever yo like.
Do not keep the mushrooms immersed in water for long, as they soak water like sponge.
Salt should be particularly added only at the end. If salt is added beforehand then the mushrooms will release a crazy amount of water and will shrink in size.
Mushrooms should not be over-cooked. If they are, they will lose all their moisture and will taste very dry.
Do not place the lid at any stage, otherwise there will be too much water to handle.
The size of onion and mushrooms should be similar for a good visual appeal.