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Remove the mushrooms from the can, rinse in a little cold water and then put them in a strainer to drain well.
While the mushrooms are draining, clean the onions and garlic clove, wash and chop finely.
When drained well, sauté the mushrooms quickly in the preheated oil.
Add onions and garlic, sprinkle with salt, pepper, Italian herbs and thyme and after 1-2 minutes, remove the pan from the heat and the mushrooms can be served, hot, with toast, for a frugal breakfast, or can season a mashed potato, or a portion of pasta.
If you use fresh mushrooms, you will need to clean them, wash them and then boil them for 5-7 minutes, with 1/2 teaspoon of salt, possibly cumin. After boiling, well drained, the mushrooms will be sautéed quickly, as in the recipe above.
If the fresh mushrooms used are small, you will leave them whole, but if they are bigger, you can halve them.
The preparation will be even better if you sauté the mushrooms in 50 grams of butter.