Mushrooms in a Lebanese spice mixture
4
10
minutes30
minutes40
minutesOyster mushrooms, portobello mushrooms, chestnut mushrooms. Man, they add a lot of bite and flavor to a menu. And especially if you season them as fantastically as in this dish. As many as ten spices work together here to bring the mushrooms to great heights. And that works effortlessly.
Ingredients
1 kilo all kinds of different mushrooms (oyster mushrooms, portobello, shitake chestnut mushrooms…)
1 tea spoon of each of the following spices: cloves, allspice, coriander seeds, cumin seeds, black peppercorns, cinnamon powder, ginger powder, turmeric powder and sumac.
5 cardamom pods
5 cloves garlic
salt and pepper
olive oil
chives or flat-leaf parsley to garnish
Cooking time
- Put all the spices that still need to be ground in a spice grinder and grind them fine. Add the powdered spices and mix well.
Meanwhile, heat a heavy-bottomed pan and pour in a generous amount of olive oil. Mushrooms are greedy when it comes to oil.
Fry the mushrooms well over medium to high heat. Turn around well. - Add the chopped garlic and mix well. Keep frying until the mushrooms no longer give off any moisture and the moisture has largely evaporated. Then add 1 tablespoon of the spice mixture. Stir well and let it simmer for 5 minutes. Then taste it to see if it is sufficiently seasoned. Add salt and then taste again. If you think it could use a little more flavor, add more of the spice mixture.
Garnish with flat-leaf parsley or chives, for example.
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