A vegan, gluten-free, egg-free, nut-free and soy-free dinner side dish of sautéed portabella mushrooms that's bursting with spicy flavour.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 20 mins – easy
🍽 8 servings – 60 kcal per serving
|
Serving 68g |
Fat 5g |
Sat. fat 0g |
Sodium 80mg |
|
Carbs 2g |
Fibers 0g |
Sugars 1g |
Proteins 1g |
INGREDIENTS
- a quarter tsp salt
- 1 lb portabella mushroom
- 3 tbsp olive oil
- half tsp paprika
- 1 clove garlic
- 1 green onions
- 3 tbsp parsley
- 2 tsp basil
- 1 tbsp fresh dill
TOOLS
- 1 knife
- 1 mortar
- 1 frying pan
- 1 wooden spoon
- 4 plate
STEPS
Peel garlic.
Crush peeled garlic using a mortar.
Remove the stem from the portabello mushroom. Peel the green onions and chop them. Chop the parsley, basil and fresh dill.
Heat a frying pan and drizzle olive oil over it. Add paprika, salt, crushed garlic, chopped onions and stir with a wooden spoon for 3 minutes. Add portabello mushrooms and stir for 4 minutes. Turn the heat off, scatter parsley, basil and fresh dill over it. Serve spicy sauteed portabello mushroom on a plate..
It’s ready to be served !
