Fresh Mushroom Sauté

Have you ever been to a mushroom farm? Well, I have been several years ago. It was a small mushroom farm owned by my wife’s uncle in Davao City, Philippines. The mushroom farm is a small area inside a large plantation of banana and coconut trees. Stratigically located just beside the river and underneath the shades of the coconut trees. Mushrooms are grown in a moist bedding of banana bark, covered with plastic sheets to avoid the drying effect of the wind and to keep it humid.

A quick info for my fellow CooksOnboard: We received these mushrooms from Gothenburg, Sweden. But it is imported from Poland. It cost 29.31Swedish Krona {$4.5 US Dollar} per kilo. 1Box = 3kilos.

Mushrooms can be harvested after two weeks. It is so much fun to pick your choice of button mushrooms. Fresh mushrooms are so succulent and full of natural sweet flavour.

I learn this simple recipe from my sister in law, Ate Daisy. Since then, this dish has been a regular on my menu.

Fresh Mushroom Sauté
Photo by Nino Almendra

Now on with the cooking…

Fresh Mushroom Sauté

Prep. time: 5 minutes

Cooking time: 15 minutes

Difficulty: Very Easy

Good for 12 crew as vegetable side dish

You will need;

1 kg. fresh button mushroom, remove excess stem. Wash in cool running water to remove dirt and pat dry. {Don’t soak in water as it will act like a sponge.}

4 cloves garlic, crushed and chopped

200 grms. yellow onions, diced.

2 Tbsp. olive oil

1 chicken bouillon cubes {optional}

1.5 cup soup stock or water

1 tsp. sugar

Sea salt and freshly ground black pepper to taste

1 Tbsp. cornstarch{cornflour}, dissolved in 2 Tbsp. water

1/2 cup freshly chopped spring onions

Direction;

Wash mushroom, pat dry and set aside. Heat olive oil in a medium size cooking pot. Sauté garlic and onions for a couple of minutes. Add the mushrooms, stir generously for a minute. Add the chicken bouillon cubes and pour in the soup stock or water. Cover with lid and cook for 5 minutes.

Season with sea salt and freshly ground black pepper to taste. Thicken with cornstarch mixture. Garnish with freshly chopped spring onions.

Enjoy your meal !!! 😉

Here’s how I do it;

1 kilo of fresh button mushrooms.
Fresh mushrooms will reduce in size after cooking.

Wash in cool running water to remove dirt. {Don’t soak in water as it will act like a sponge.}

Pat dry and set aside.

Heat olive oil in a medium size cooking pot.

Add the garlic and onions.

Sauté garlic and onions for a couple of minutes.

Add the mushrooms.

Stir generously for a minute.

Add the chicken bouillon cubes.

Pour in the soup stock or water.

Cover with lid and cook for 5 minutes.

Season with sea salt and freshly ground black pepper to taste.

Thicken with cornstarch mixture.

Garnish with freshly chopped spring onions.

That’s it! Good food doesn’t need to be complicated.

Fresh Mushroom Sauté
Photo by Nino Almendra

 

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try this simple but so delicious Fresh Mushroom Sauté.

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