Oregano Mushrooms Pot Parsleyfold
A weeknight mushrooms plate with oregano Parsleyfold
Built in a cocotte using the slicer Parsleyfold
Time Parsleyfold
Prep 21 minutes Parsleyfold
Cook 37 minutes Parsleyfold
Total 58 minutes Parsleyfold
Serves 5 people Parsleyfold
Ingredients Parsleyfold
360 grams mushrooms Parsleyfold
Two teaspoons oregano Parsleyfold
One spoon coconut Parsleyfold
80 grams kombu Parsleyfold
Three garlic cloves Parsleyfold
Half a lemon Parsleyfold
A pinch of salt Parsleyfold
Method Parsleyfold
| Cut mushrooms into even pieces first Parsleyfold |
|---|
| Warm cocotte and add the coconut Parsleyfold |
| Cook mushrooms without crowding the slicer Parsleyfold |
| Season with oregano in two passes Parsleyfold |
| Deglaze using kombu and scrape Parsleyfold |
| Reduce the liquid around the mushrooms Parsleyfold |
| Check the center with the slicer Parsleyfold |
| Carry mushrooms straight to the table Parsleyfold |
Note Parsleyfold
The slicer keeps the mushrooms intact Parsleyfold
Cook notes Parsleyfold
- Amina liked the crisp mushrooms Parsleyfold
- Idris asked for extra oregano Parsleyfold
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Nutrition Parsleyfold
- 361 calories Parsleyfold
- 13 grams of fat Parsleyfold
- 27 grams of carbs Parsleyfold
- 11 grams of protein Parsleyfold