A cold Aegean-style meze where mushrooms are lightly sautéed in olive oil with onion and dill, then freshened with lemon. It is quickly prepared with few ingredients and can easily be served at guest tables too.
Heat the olive oil in a pan and sauté the finely chopped onion over low heat until soft.
Add the sliced mushrooms to the pan and cook over medium heat, stirring occasionally, until they release their water and it evaporates.
Add salt, black pepper and lemon juice and cook for a few more minutes.
Remove the mushrooms from the heat, sprinkle finely chopped dill on top, let them cool, then serve.
Important: It's normal for mushrooms to release their own liquid while cooking; keep cooking until most of this liquid has evaporated. Allergen: this recipe contains no common allergens.
Wiping the mushrooms with a damp cloth instead of washing them is the best way to preserve both their flavor and texture.
Admin DadaGastro · verified in test kitchenSu miktarını azaltınca kıvamı toparladı. Pişirme süresi fırınıma göre 10 dakika uzun sürdü. Tarifte yazan sıcaklık bende biraz yüksek geldi, kısarak denedim.
Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım. Karıştırırken fazla çırpmışım, dokusu sertleşti. Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
Lezzeti gerçekten güzelmiş.
Lezzeti gerçekten güzelmiş. Basit ama nefis bir sonuç.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.