vegetable - vegetarian, mushroom, champignons, sauté, nibbles, recipe
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Zarefah’s Sautéed Mushrooms
Here a recipe for mushrooms as a side dish or nibbles from my friend, Zarefah. Quickly done and wonderfully satisfying!
serves 2 as a main dish or a side dish for 4
400 g. champignons
250 g. or 1 med. to lg. onion
3-4 T. olive oil
3 T. vegetable oil
3 T. dry red wine
1/2 t. salt
1/4 t. pepper
1/4 t. cayenne pepper
or ground chiles
(to taste)
1 t. oregano
Rinse the mushrooms, pat dry and cut into 1/2 cm. slices. Cut the onion in half, slice into half
rings, then into quarters.
In a large frying a pan, heat the oil and add the onions. Stir well to coat with the oil. Add the
mushrooms and stir again to coat.
Add the salt and seasonings, stir and cover. Allow to cook over low heat.
Add the wine, stir and allow a minute for the alcohol to evaporate. Stir, cover and simmer for
another 5 minutes.
Serve hot or cold.
This is great to dip bread into or share a panful with between two friends. Double dipping fun!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant