Ingredients for Practical Mushroom Saute Recipe
12 small culture mushrooms
1 capia pepper
1 green hot green pepper
1 teaspoon butter
1 teaspoon of olive oil
1 tablespoon of grated cheddar
Practical Mushroom Saute Preparation
First of all, I would like to underline that I could not wash the mushrooms, this is the first trick of the visual, when the mushroom comes into contact with water, it loses its feature and releases itself.
The second is to use the handle without breaking it (does not lose its vitality)
1- Peel the mushrooms nicely without breaking the stems and rub them with lemon, melt the butter in a pan and add the mushrooms to it, shake the pan for 1 minute, seal it, close the mouth.
2- Cook on low heat for 5 minutes and the mushrooms will be watered a little while adding green and red capia peppers to our pan.
3- Let’s add 1 teaspoon of olive oil and salt and mix the vegetables with the mouth open and cook the mushrooms with vegetables, you will see that the juice of the mushroom is slowly drawn.
4- When the water is drawn, stir it for 3 minutes and fry it. At this stage, the mushrooms will stop browning, cover the bottom and sprinkle with 1 tablespoon of grated cheddar.