Sautéed mushrooms with oregano

Sautéed mushrooms with oregano

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Serve on toast with a poached egg.

Ingredients

Quantity Ingredient
400g chestnut mushrooms
1 shallot
25g butter
glug light olive oil
2 garlic cloves
2 sprigs oregano

Method

  1. Cut the mushrooms into irregular 2–3 cm chunks and roughly chop the shallot. Fry both in the butter in a heavy-based pan over a medium heat with the light olive oil. Stir, and add more oil if necessary. Cook for about 10 minutes, until dark and rich. Finely slice the garlic and add it to the pan with the oregano. Sauté for a further two minutes to allow the garlic to cook but not burn, and season lightly to serve.

Variations

  • Barley risotto: Make a vegetable stock, then strain it. Add 300 g barley to 1 quantity sautéed mushrooms with oregano, cover with plenty of the hot stock and leave to simmer, adding more stock when needed, for 25–30 minutes. (Taste to check the texture of the barley, so you know when it is perfectly cooked.) Add herbs and/or grated cheese to serve, if you like. Serves 4.

    Banh mi: Leftover sautéed mushrooms with oregano are great used to fill a banh mi. Mix 1 teaspoon raw honey with 1 teaspoon brown miso and 2 tablespoon water and stir to make a sauce. Stuff a baguette with the mushrooms and dress with the miso dressing. Finish with a sprinkle of crushed walnuts. Serves 4 as a light lunch.

Storage

  • The sautéed mushrooms will keep well in a sealed container in the fridge for three days. Reheat in a sauté pan, with a splash more oil if needed, until hot.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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