By recipes genie | Published on December 30, 2024
Clean the parasol mushrooms using a damp cloth or a soft brush to remove any dirt. Avoid washing them under running water as they can become soggy. If the stems are thick, slice them into smaller pieces. If caps are large, cut them into halves or quarters.
Peel and thinly slice the garlic cloves. Set aside.
Gently wash the nepitella sprigs and pat them dry with a paper towel. Set aside.
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Get Access Now - Only $39Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to comfortably hold all the mushrooms without overcrowding them.
Add the sliced garlic to the hot oil. Saute for about 1-2 minutes until fragrant, being careful not to burn it. Burnt garlic will have a bitter taste.
Add the sliced parasol mushrooms to the skillet. Ensure they are spread out in a single layer as much as possible. Cook for about 5-7 minutes on each side, or until they are golden brown and tender. Avoid overcrowding the pan to ensure even cooking.
Once the mushrooms are cooked and have a nice color, season with salt and black pepper to taste.
Add the fresh nepitella sprigs to the skillet. Cook for 1 minute, allowing the herbs to infuse the mushrooms with their unique flavor. Remove the pan from the heat.
Remove the mushrooms from the skillet and transfer to a serving plate. Be careful, the skillet and oil will be hot!
Calories
220 kcal
Carbs
12g
Protein
7g
Fat
17g
Fiber
4g
Sugar
3g
Sat. Fat
2g
Sodium
250mg
Trans Fat
0g
Cholesterol
0mg
Potassium
400mg
Vitamin A
20%
Vitamin C
5%
Calcium
15%
Iron
1.5%
Transform any food photo into a detailed recipe in seconds with our advanced AI technology. Perfect ingredients, exact measurements & step-by-step instructions.
Calories
220 kcal
Carbs
12g
Protein
7g
Fat
17g
Fiber
4g
Sugar
3g
Sat. Fat
2g
Sodium
250mg
Trans Fat
0g
Cholesterol
0mg
Potassium
400mg
Vitamin A
20%
Vitamin C
5%
Calcium
15%
Iron
1.5%