Home
About Us
Recipes
Social Responsibility
Seasonal Calendar
Gallery
Contact Us
Home
About Us
Recipes
Social Responsibility
Seasonal Calendar
Gallery
Contact Us
Porcini
Chanterelle
Exotic And Cultivated Mushrooms
Truffles
Organic Certification
Porcini
Chanterelle
Exotic And Cultivated Mushrooms
Truffles
Organic Certification
Home
About Us
Recipes
Social Responsibility
Seasonal Calendar
Gallery
Contact Us
Home
About Us
Recipes
Social Responsibility
Seasonal Calendar
Gallery
Contact Us
Home
About Us
Recipes
Corporate Social Responsibility
Seasonal Calendar
Gallery
Contact Us
Porcini
Chanterelle
Exotic & Cultivation
Truffels
Organic Certification
Menu
Home
About Us
Recipes
Corporate Social Responsibility
Seasonal Calendar
Gallery
Contact Us
Porcini
Chanterelle
Exotic & Cultivation
Truffels
Organic Certification
Porcini
Chanterelle
Exotic And Cultivated Mushrooms
Truffles
Organic Certification
Porcini
Chanterelle
Exotic And Cultivated Mushrooms
Truffles
Organic Certification
Garlic Mushrooms
INGREDIENTS
4 tablespoons unsalted butter
1 tablespoon olive oil
1/2 an onion chopped (optional)
1 pound (500 g) Cremini or button mushrooms
2 tablespoons dry white wine* (optional)
1 teaspoon fresh thyme leaves chopped
2 tablespoons chopped fresh parsley
4 cloves garlic minced
Salt and pepper to taste
DIRECTIONS
Heat the butter and oil in a large pan or skillet over medium-high heat.
Sauté the onion until softened (about 3 minutes).
Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
Pour in the wine and cook for 2 minutes, to reduce slightly.
Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
Season generously with salt and pepper (to your taste).
Sprinkle with remaining parsley and serve warm.
Instagram
Facebook-f
Youtube
Twitter
Whatsapp
Powered by Beary Awesome Media
