Garlic Herb Sautéed Mushrooms

Fried champignons with herbs and garlic! Spicy fried champignons with fresh parsley, young garlic and a subtle hint of lemon — the dish is not at all difficult to prepare, but ordinary champignons look very original here!
cook time: 30 min
Owen Truitt
Garlic Herb Sautéed Mushrooms

Nutrition Facts (per serving)

86
Calories
8g
Fat
1g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground hot pepper to taste
Lemon juice 1 tbsp
Green onions 50 g
Parsley to taste
Vegetable oil 2 tbsp
Champignon 400 g

Recipe instructions

Step 1

Step 1
How to fry champignons with garlic in a frying pan? Prepare all the necessary products. Champignons are suitable both ordinary, white, and royal. However, you can cook any mushrooms according to this recipe, even frozen ones, just first you need to defrost them well and drain off the excess liquid.

Step 2

Step 2
Wash the mushrooms — I advise you to use a special product and a brush for washing vegetables to wash the mushrooms — because a lot of dirt accumulates under the champignon cap. Cut the mushrooms into medium-sized pieces.

Step 3

Step 3
Heat vegetable oil in a frying pan. It can be any vegetable oil: from inexpensive sunflower oil to elite olive oil. But, if you are going to fry in oil, it must be refined so as not to burn in the pan. Place the chopped champignons in the pan.

Step 4

Step 4
Salt the mushrooms. If you wish, you can add some of your favorite herbs or seasonings. There are enough spices here for my taste: green onions, garlic, parsley, and lemon.

Step 5

Step 5
Wash the green onions, dry and chop.

Step 6

Step 6
Add chopped onions to the pan with the mushrooms.

Step 7

Step 7
Peel the garlic, chop it and add it to the pan. I put the garlic through a press, but you can grate it on a fine grater or chop it with a knife.

Step 8

Step 8
Pepper the dish. I use a mixture of hot peppers, but it could easily be just one ground hot pepper: red or black. Those who donʼt like spicy food can add ground paprika.

Step 9

Step 9
Wash the parsley, dry and chop.

Step 10

Step 10
Add the parsley to the mushrooms and remove the dish from the heat.

Step 11

Step 11
The final touch is lemon juice. You can use ready-made factory-made lemon juice. If you squeeze juice directly from a lemon, I recommend first washing it with very hot water or even scalding it with boiling water — this way the lemon will release much more juice. Also make sure that lemon seeds do not fall into the dish — it is better to use a small sieve.

Step 12

Step 12
Bon appetit!

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