OYS­TER MUSH­ROOMS WITH GAR­LIC & GREEN ONION

mailife - - Food -

Heat olive oil in a large fry­pan on medium heat un­til hot but not smok­ing. Im­me­di­ately add mush­rooms and gar­lic, and saute for 2-3 min­utes, reg­u­larly stir­ring with spat­ula. Af­ter 2-3 mins, re­duce heat a bit and sprin­kle the mush­rooms with a lit­tle bit of salt, stir to mix, cover with the lid and con­tinue to cook the mush­rooms for an­other 5-7 min­utes, oc­ca­sion­ally stir­ring, un­til they soften and re­lease some juices. Hav­ing the lid on will al­low mush­rooms gen­er­ate some mois­ture and not get burned. Mush­rooms should be cooked for a to­tal of 7-10 min­utes. If there is too much liq­uid in the pan, cook for 1-2 more min­utes un­cov­ered, on medium heat, to let ex­tra mois­ture evap­o­rate. When mush­rooms are com­pletely cooked, add half of chopped spring onions to the mush­rooms, mix and sea­son the mush­rooms with salt and pep­per. When serv­ing, top each serv­ing with the re­main­ing chopped spring onions.

2 ta­ble­spoons virgin olive or co­conut oil 250 grams oys­ter mush­rooms 4 gar­lic cloves, minced 4 green spring onions, finely chopped sea salt and ground pep­per

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