Sauteed mushrooms are simple to make, light and healthy. Can be had with fresh bread, as a topping for toasts and in sandwiches. The mushrooms should be fresh, thats when it comes out well. Avoid ones that have blackened.
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Prep Time: 10 minutes
1 pack of fresh mushroom
1 onion
5-8 peppercorns crushed
Salt to taste
1 tsp olive oil
Optional: 2 baby corns, 2 sticks of asparagus, 1/4 yellow pepper, small piece broccoli
Slice the mushroom into thick slabs
Roughly chop onions into large pieces
Heat oil in pan and add the peppercorns
Add the onions and fry till it turns pinks
Add the mushrooms and optional veggies.
Stir fry for a couple of minutes
Remove from flame as soon as mushroom looks cooked
Serve hot with fresh bread, use as a topping or in sandwiches.
Please visit us on recipes.ourfoodprint.com, for these recipes and many more!
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| Sauteed Mushrooms with corn and asparagus |
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| Breakfast ideas: hash browns, sauteed mushrooms and baked beans with toast |
1 pack of fresh mushroom
1 onion
5-8 peppercorns crushed
Salt to taste
1 tsp olive oil
Optional: 2 baby corns, 2 sticks of asparagus, 1/4 yellow pepper, small piece broccoli
Slice the mushroom into thick slabs
Roughly chop onions into large pieces
Heat oil in pan and add the peppercorns
Add the onions and fry till it turns pinks
Add the mushrooms and optional veggies.
Stir fry for a couple of minutes
Remove from flame as soon as mushroom looks cooked
Serve hot with fresh bread, use as a topping or in sandwiches.
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