The one rule for sautéed mushrooms is a high heat. Mushrooms release liquid; if the heat is low that liquid simmers and the mushrooms steam. Over a high heat it evaporates quickly and the mushrooms brown. Do not crowd the pan either.
Ingredients
For the sauté
For the top
Method
-
Prepare the mushrooms
Wipe the mushrooms with a damp cloth and slice them. Do not wash them.
-
Heat the pan
Heat the butter over a high heat.
-
Sauté
Add the mushrooms. They will release liquid first; cook for 8 minutes, turning, until it has gone and they have browned.
-
Add the garlic
Add the garlic, oregano, salt and black pepper and cook for 2 minutes, turning.
-
Add the cheese
Turn the heat down, scatter with kaşar and leave for 2 minutes, until it melts.
-
Serve
Serve hot, with parsley.
Tips
- Use a high heat; over a low one the mushrooms steam instead of browning.
- Do not wash the mushrooms, as they take up water and will not brown. Wipe them with a damp cloth.
- Leave the salt until the end; salted at the start, mushrooms release more liquid.
Nutrition
125
kcal
5 g
Protein
10 g
Fat
4 g
Carbs
2 g
Sugar
2 g
Fibre
Values are per serving and approximate.