Champignons sautés

Ingrédients

• 200 g oyster mushrooms, roughly chopped
• 200 g white button mushrooms, sliced
• 150 g farmers brown mushrooms, sliced
• 200 g portobello mushrooms, sliced
• 1/4 cup extra virgin olive oil
• 1 1/2 tbsp rice vinegar
• 1 1/2 tbsp tamari
• 6 cloves garlic, minced
• freshly ground black pepper
• sea salt
• chopped parsley, to garnish

Préparation

1. 1

   In a heavy pan heat half of the olive oil then add mushrooms, cook in high heat without stirring until browned on one side. Remove mushrooms from the pan.

2. 2

   Using the same pan, add the remaining olive oil, in medium heat sauté garlic until fragrant. Add the mushrooms back then toss and cook for 4-5 minutes or until mushrooms are cooked.

3. 3

   Stir in rice vinegar and tamari then season with sea salt and freshly ground black pepper, give it a final toss then turn the heat off.

4. 4

   Place mushrooms on serving platter, garnished with chopped parsley. Serve and enjoy as a side dish or with freshly baked baguette.