Mushroom (मशरूम) Salad and Sprouts
Sauteed Mushroom Salad Recipe

Mushrooms have a lot of nutritional tablespoons olive oil value with few calories and little fat. They contain two types of dietary fibers, beta-glucans and chitin, which increase satiety and reduce appetite.

Total Time (Minutes): 20
  • 2 Cup white mushrooms, trimmed and quartered
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • Olive oil
  • Ground Pepper
  • 1 tablespoon soy sauce
  • 2 garlic cloves, minced
  • Salt & Pepper to taste

  1. In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300° In a large skillet, melt the butter in 2 tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and season with salt and pepper
  2. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8 minutes. Add the soy sauce and cook, stirring, for 2 minutes longer.
  3. Serve warm.