Light pan-cooked mushrooms recipe base and side dish lend themselves to the preparation of numerous dishes such as pasta, risotto, and scallops, and are excellent as a side dish: light and tasty mushroom side dish recipes.
I used meaty and firm cardoncelli mushrooms [Pleurotus Eryngii], which are flavorful and versatile.
Alternatively, you can use cremini or button mushrooms, oyster mushrooms, or any you prefer and have available.
Are mushrooms vegetables?
Mushrooms are not plant-based organisms, so they are not vegetables, but for nutritional purposes, they are often considered similar to vegetables.
They are low in calories, rich in water, and have a good fiber content; we consume them once a week, at most twice [as recommended].
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz cardoncelli mushrooms (cremini or button mushrooms, oyster mushrooms, or other)
- 1 pinch garlic powder
- 1 shot glass wine (white or red [according to taste])
- 1 vegetable broth cube (homemade)
- water (from 1/4 to 1/2 cup)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
- 1 drizzle extra virgin olive oil
Suggested Tools
- 1 Colander
- 1 Knife
- 1 Cutting Board
- 1 Frying Pan with lid
Preparation
Regarding cleaning: despite various opinions, mushrooms should always be washed and dried thoroughly before use.
Personally, I adjust based on the type and degree of cleanliness: I usually buy them pre-packaged and they are always quite clean, possibly rinsing them under running water, paying special attention to the space between the gills [lamellae arranged under the cap] and the usually earthy stem before allowing them to drip in a colander.
In the case of cremini or button mushrooms, I peel the mushroom cap using a small knife.Rinse the mushrooms under water, drain, and slice them into slices or rounds.
In a pan, brown a sprinkle of garlic powder.
Deglaze with a shot glass of white or red wine [according to taste or final preparation].
Add the mushrooms to the pan, stir, and sauté until the wine has completely evaporated.
Add a homemade light vegetable broth cube and pour in the water*.
* from 1/4 cup to 1/2 cup depending on whether you need a thicker and creamier sauce or a more brothy sauce [consider that mushrooms will release water during cooking].
Usually, I regulate as follows:
• add 1/4 cup of water if I intend to use the mushrooms for pasta or scallop preparation;
• add 1/2 cup of water if I intend to use the mushrooms for risotto preparation;
• for use as a side dish, it depends on how much sauce I desire.Add the salt and grind the pepper.
Let it cook with a lid on low heat for about 10 minutes until the sauce has thickened.
With the heat off, add the parsley.Your light pan-cooked mushrooms recipe base and side dish are ready.
For the basic recipe used to prepare appetizers, main courses, or to be consumed as a side dish.
Plate.
Add a drizzle of raw olive oil for better taste.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats, & fibers;
• always prepare it with respect for the proportions and food combinations indicated in your dietary plan.
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