Pan-Fried Butter Mushrooms in Olive Oil
Fried mushrooms make a great meatless side! They're quick and delicious, too. This is one of our favorite fasting-day dishes, and they also work their way into all kinds of salads, sauces, and even sandwiches. They cook fast, cost little, and you can even forage them yourself. :) In season I put up a batch of butter mushrooms so we can enjoy them all year round!
Alisa
Recipe author
Pan-Fried Butter Mushrooms in Olive Oil
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 %
3 g
Fats 50 %
4 g
Carbohydrates 13 %
1 g
51 kcal
GI:
100
/
0
/
0
- Prep the mushrooms: 1. Sort through them, tossing any that are too wormy or bruised, and clean them well. (I prefer not to rinse butter mushrooms, since they soak up a lot of water, which you don't want when frying.) You can peel off the slimy cap film or leave it on — I do it both ways depending on my mood and how much time I have. Slice the mushrooms. Now you're ready to cook: 2. Heat a deep skillet and add the oil. Let it get good and hot. 3. Carefully add the mushrooms to the hot oil and fry over high heat for about 10 minutes, stirring. Then lower the heat and let them cook down (butter mushrooms release a lot of liquid) until done, stirring now and then and leaving the pan uncovered. For more browned mushrooms, cook them in small batches rather than all at once, so the moisture evaporates faster and they fry instead of steam. 4. Salt the finished mushrooms to taste. Done — enjoy!
Caloric content of the products possible in the composition of the dish
- Butter - 23 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
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