Sauteed Mushrooms with Fresh Mint
At a Glance
- Prep
- 5 minutes
- Cook
- 5 minutes
- Total
- 10 minutes
- Servings
- 2-4 serving(s)
Categories
- Breakfast
- Brunch
- Side Dish
- Australian
- Stove Top
- Easy
Dietary
- Low Protein
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
When we often stay away at big hotels we request the breakfast buffet in the morning. Although I don't eat bacon or eggs and I'm not into sweet pastries. So I really look forward to morning veggies such as sautéed mushroom, grilled tomatoes, home made style baked beans on toast and hash browns. This sautéed mushroom is not like the ones served at the hotels but it satisfy my cravings.
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Equipment
Skillet
Ingredients
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1 garlic clove
- 250 g mushrooms
- 1/2 tablespoon of fresh mint, chopped
- 1/2 tablespoon fresh parsley, chopped
- salt & pepper, to taste
Instructions
Clean the mushrooms, slice the caps and chop the stems.
Warm up the oil, butter and add the garlic.
Mix then add the mushrooms and sauté briskly over a lively flame for 4 minutes. Make sure they are tender but still crisp.
Add chopped mint and parsley, cook one more minute, and add salt and pepper to taste.
This could serve two people or four as a side dish with about three mushrooms each depending on the size of the mushrooms.
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