(Source: Ashima Goyal Siraj)
With just a few ingredients and even lesser steps, this mushroom saute recipe is an excellent example of ‘less is more’. The only spice I use is salt and pepper and a little seasoning by balsamic vinegar. Mushrooms are naturally savoury in taste (umami flavour) reducing the amount of salt added. Healthy, flavourful and quick, this mushroom sauté is a versatile dish. It sits comfortably with daal and chapati on an Indian menu as well as a crostini topping on a BBQ food menu.
200 g mushroom, cut into strips
6 cloves of garlic
1 tbsp balsamic vinegar
1 tbsp olive oil
Salt to taste
Black pepper to taste
*Heat oil in a broad pan.
*Add garlic to the hot oil and saute for a few minutes till the garlic starts to turn brown.
*Add the mushroom strips, vinegar and salt and pepper. Mix well and saute for about 10 minutes till the mushrooms are soft.
*Serve hot with flat bread.
Note: I use the big brown mushrooms for the recipe but you can use button mushrooms as well.
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