Mushrooms are a great vegetable to serve with breakfast or as a sandwich topping, with grilled meats or steamed fish. They are low in fat, carbohydrates and calories.
There are approximately 70 calories in 100 grams of mushrooms.
1 punnet button mushrooms
3 – 5 cloves of garlic
1 tbsp. butter
1 tbsp. olive oil
Salt & Pepper to taste
2 tsp. Balsamic Vinegar (optional)
Clean mushrooms with paper towel.
Cut mushrooms in quarters if large or halves when small.
Peel and chop garlic, I like to dice the garlic, rather than slicing it.
Heat frying pan. When hot, add oil and butter.
Add garlic to pan, lower heat and sauté garlic.
When garlic is translucent and soft, add mushrooms, salt & pepper.
Turn the heat up – you don’t want the mushrooms to boil, but to gently fry.
If you want to add balsamic vinegar, add it before the mushrooms is soft.
You know the mushrooms are ready, when soft, but firm.
Any herbs will work with this dish. If using a hard herb like rosemary, add it with the garlic to soften. If you use a soft herb, add with mushrooms.
Don’t overcook the mushrooms, it will become watery and lose its taste.
If you are Vegan, replace the butter with an extra teaspoon of olive oil.
(Recipe by Annemie van Niekerk)
(Photos by Angelique Smith)