Here in Veneto, we call pleurotus mushrooms sbrise. I love them. There are even local festivals dedicated to them. They are cultivated mushrooms, and special bales are sold for easy cultivation, but they are also easily found in supermarkets and are much cheaper compared to their wild counterparts found in autumn at the farmer’s market. In some parts of Italy, they are called ‘orecchione’, as they resemble an elephant’s ear and are very easy to clean. Sbrise in tecia (pan-fried pleurotus) is the Venetian term for this very simple, quick, and tasty recipe. In just a few minutes, we have a super nutritious dish, a side dish that pairs well with meat, cured meats, and especially, as I like it, with delicious cheese. So let’s see how to prepare sbrise in tecia (pleurotus sautéed).
If you like mushrooms, here are some recipes to try.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for preparing the sbrise in tecia
- 28 oz King Oyster or Oyster Mushrooms (Pleurotus)
- 2 cloves Garlic
- 3 tbsps Extra virgin olive oil
- 0.5 cup White wine
- to taste Salt and pepper
- 1 tsp Chopped parsley
Tools for preparing the sbrise in tecia
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- Pan
Preparation of the sbrise in tecia (pleurotus sautéed)
Preparation of the sbrise in tecia (pleurotus sautéed)
Remove the base and the toughest part of the mushrooms. Wash them thoroughly to remove any soil. Dry them with paper towels or a clean cloth.
In a pan, heat the oil and infuse it with one or two garlic cloves, with the skin removed. Chop them or leave them whole if you want to remove them later. Add the sliced mushrooms and let them brown for a couple of minutes. Deglaze with some white wine.
Continue cooking until they are soft, which will take about 15 minutes. Add salt and pepper to taste. At the end of cooking, garnish and flavor with chopped parsley. Mix well and serve.
Storage
You can store the cooked mushrooms in the fridge for two or three hours!
You can store the cooked mushrooms in the fridge for two or three hours!
