Sizzling Sautéed Mushrooms
This mushroom recipe goes well with grilled, roasted, or stewed meats, seafood, and fish. It is also delicious to use for stuffing crepes or to combine with pilaf rice or polenta. A unique dish for those who follow a vegetarian or vegan diet. In our recipe we prepared them quickly and easily by flavoring the mushrooms in a pan with olive oil, garlic, rosemary, and pepper. Chef Wecker
Sizzling Sautéed Mushrooms
This mushroom recipe goes well with grilled, roasted, or stewed meats, seafood, and fish. It is also delicious to use for stuffing crepes or to combine with pilaf rice or polenta. A unique dish for those who follow a vegetarian or vegan diet. In our recipe we prepared them quickly and easily by flavoring the mushrooms in a pan with olive oil, garlic, rosemary, and pepper. Chef Wecker
Ingredients
- 8 ounces sliced mushrooms porcini, portabella, or any mixed
- 2 tbsps Secolari Rosemary Olive Oil
- 1/2 tsp Secolari Black Truffle Sea Salt
- 2-3 cloves of garlic minced
- 1 to taste black pepper
- 2-3 tbsps minced parsley
- 1 to taste red pepper flakes optional
- Secolari Pear, Ginger & Wasabi Balsamic to drizzle
Instructions
- Heat Secolari Rosemary Olive Oil in a skillet over medium heat. add the mushrooms in the oil and cook 4-5 minutes until just golden.
- Add the garlic, parsley, peppers, and Secolari Black Truffle Sea Salt on mushrooms; stir to coat.
- Cook and stir mushrooms until lightly browned, about 5-6 minutes or to slightly golden depending on size of mushrooms. Drizzle with balsamic vinegar. Serve with fish, seafood, or steak.
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