Turkish cuisine · Vegetable Dishes

Sautéed Mushrooms

Mushrooms with onions, garlic and green peppers seared in butter and sprinkled with parsley.

Ingredients · for 4 servings

• 600 g mushrooms
• 1 onion
• 2 green peppers
• 3 cloves of garlic
• 40 g butter
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp Aleppo pepper flakes
• 3 tbsp parsley
• Salt, pepper

Instructions

1. Clean the mushrooms only with a cloth, do not wash, and halve or quarter depending on size; finely dice the onion, cut the peppers into small pieces, chop the garlic and roughly chop the parsley.
2. Heat olive oil in a wide pan over high heat and fry the mushrooms without stirring for 3–4 min. until they take on color; only then turn and fry for another 3 min. until the released water has evaporated.
3. Add butter, onion and peppers and fry for 4–5 min. over medium heat until the onions are translucent and the peppers are soft.
4. Stir in garlic and tomato paste and roast for 1 min. until the paste loses its raw sharpness and smells deep red.
5. Season with salt, pepper and pepper flakes and toss uncovered for 2–3 min. until a glossy, thin sauce forms around the mushrooms.
6. Remove from the heat, sprinkle with the parsley and serve hot with flatbread.