Light sauteed mushrooms are a truly low-calorie vegan side dish that’s quick to prepare. They’re also very versatile and can be served with many main courses or even in salads, bruschettas, and many other uses.
For instance, they’re great on pizza or incorporated with a chickpea flour batter for a delicious frittata! Or simply to accompany some tasty lentil balls!
I usually use champignons as they are the cheapest here in the Netherlands, but when there are deals, I go wild and use all types of fresh mushrooms available or mix various kinds for different flavors. Italy certainly doesn’t lack variety, so my advice is to try different types or even make a mix.
Here are some ways to use light sauteed mushrooms not just as a side dish:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs fresh mushrooms
- 1 tsp extra virgin olive oil (2 measuring teaspoons)
- 1 clove garlic
- to taste parsley
- to taste chives (optional)
- to taste salt
- Points per serving = 1 WW point
Tools
- Knife
- Pan
- Wooden Spoon
- Paper Towel
Preparation
If the mushrooms are already fairly clean, use kitchen paper to remove any dirt. If they are quite dirty, wash them in water and use a soft brush to clean them, then place them in a colander lined with kitchen paper for a few minutes. Then use more paper towels to dry them well one by one.
Slice the garlic and mushrooms and finely chop the parsley and chives.
In a well-heated non-stick pan, brown the garlic in the oil, then turn up the heat and add the well-dried mushrooms. Stir frequently to flavor the mushrooms with the oil and cook over medium-high heat until the mushrooms are cooked. The cooking point depends on your taste: you can leave them a bit less cooked and thus juicier, or you can toast them a bit for a more cooked and crispy texture. Add salt at the end of cooking.
Serve them on the serving plate with the chopped herbs on top: the light sauteed mushrooms are ready to be enjoyed!
I often accompany them with vegan meatballs or burgers and some good whole grain bread; use them as you like best! Let me know if you made them: write to me below in the comments or in my club on Facebook!
Enjoy your meal everyone!
by Giovanna Buono
Tips
Remember to add salt only at the end of cooking to prevent the mushrooms from releasing too much water!
You can prepare them in advance, especially if you’re going to use them as a filling for another recipe later.
Prepared this way they will keep for at least 3 days in the refrigerator.
