Sauteed Svampe
Denne teknik til vask og sauteing svampe giver en anden tekstur og dyb smag til vores sauteed champignon opskrift. Vores metode sikrer, at din svampe er sauteret perfekt uden at blive soggy. Server sauterede svampe over polenta eller bøf eller foldet ind i risotto.
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Hvis du er i humør til pasta, skal du bruge disse svampe som base for sauce; Tilsæt et stænk hvidvin, 1/4 kop fløde og 3 spiseskefulde ost.
Kellen
26.04.2023 @ 20:09
This technique for washing and sautéing mushrooms gives a different texture and deep flavor to our sautéed mushroom recipe. Our method ensures that your mushrooms are sautéed perfectly without becoming soggy. Serve sautéed mushrooms over polenta or steak or folded into risotto. Makes 6 servings with polenta or pasta. Yield: Ingredients: 1 1/2 pounds fresh mushrooms, 1/2 lemon, 3 cloves garlic, chopped, 3 tablespoons extra virgin olive oil, 1 1/2 teaspoons coarse salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons chopped fresh flat-leaf parsley. Directions: 1. Soak the mushrooms in cold water, swish around to wash thoroughly and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss. 2. Place the garlic in a large pot and pour in the olive oil. Heat over medium-high heat until the garlic begins to seep but not brown, about 30 seconds. Add the mushrooms, stir and cover. Cook, stirring occasionally, for 4 minutes. 3. Remove the lid, add salt and pepper, and cook, stirring, until all moisture has evaporated and the mushrooms begin to brown in about 5 minutes. Stir in parsley and serve. Cooks Notes: If youre in the mood for pasta, use these mushrooms as a base for sauce; add a splash of white wine, 1/4 cup cream and 3 tablespoons cheese.