Garlic mushrooms

Garlic mushrooms are an ideal way to enjoy mushrooms. In this case, we make garlic mushrooms , since it is a recipe that you can make all year round. It is an easy and effective recipe.

Garlic mushrooms are an ideal appetizer and a fabulous accompaniment to meats and fish. You'll even want to mix mushrooms into pasta and rice dishes, because they are a staple with an intense flavor that everyone loves.

Whether just with mushrooms or using a variety of mushrooms (from shitake to chanterelles, saffron milk caps... or your favorite mushrooms), I invite you to try the recipe we bring you if you haven't tried it yet.

This recipe is a great way to make the most of the Fissler Sensored pan , since we have to sauté the food and the heat-sensitive non-stick coating of the pan will indicate to us visually when is the right time to add it. In the video Eva explains it very well, both the use of the pan and the step-by-step instructions for these garlic mushrooms.

How to make garlic mushrooms (or garlic mushrooms)

Ingredients

• 500g of mushrooms or various mushrooms
• 8 cloves of garlic
• 1 splash of olive oil
• 1 pinch of salt
• 1 pinch of black pepper

Preparation

1. Peel and slice 4 or 5 cloves of garlic.
2. We put the frying pan on the heat (the Fissler Sensored non-stick frying pan ). We turn on the heat to medium, and when the pan is hot and ready to cook* we add a good splash of olive oil (covering almost the entire bottom) and we also add the sliced ​​garlic. We want them to brown.
3. While the garlic is cooking, clean the mushrooms with a knife, removing the tip and removing the skin from the top. Cut them into quarters or smaller if you prefer, but it is important that all the pieces are homogeneous, so that they cook at the same time.
4. When the garlic is golden, remove it from the pan and set aside in a bowl. It is important to keep the garlic-flavored oil in the pan.
5. Add the mushrooms to the pan (you'll know the pan is at the right temperature because the Sensored pan loses its brown spots on the inside when it heats up).
6. Stir the pan while cooking to ensure that they cook properly. When the mushrooms are almost done, return the garlic to the pan and season with salt and pepper.
7. We leave it for a moment longer and remove it from the heat. Ready to serve!

Grades

• *We say that the pan should be ready to cook because the Sensored pan tells us when it is hot enough for a good stir-fry or frying - the dots inside disappear when it is time to add the food.
• Normally, when making garlic sauce we do not remove the garlic from the pan and after flavouring the oil, we automatically add the shrimp, fish or meat that we are going to cook with garlic. But since mushrooms are somewhat delicate and to make the recipe easier, it is better to remove the garlic. This will also ensure that it does not burn.
• Sensored frying pans have been awarded in Germany for their design and innovative concept. They are practical frying pans for those who want the convenience of non-stick coating for frying, being extremely durable and showing you the optimal cooking point.
• The Sensored pan also comes in a wok format (the Sensored non-stick wok ), which is ideal since with a wok you will always want to know when it is ready to sauté, and that is indicated by the temperature (and shown to us by the Sensored non-stick coating).

Fisseler Sensored non-stick frying pan