Sauteed mushrooms recipe with pomegranate molasses
These sauteed mushrooms will make anyone love mushrooms. Quickly sauteed in pomegranate molasses together with balsamic vinegar to create a dynamic of flavors. Make it your favorite side dish.
Portions: 2 servings
Calories:
Cost: 5€
Equipment
- A large heavy-based pan
- Sharp chef knife
- A chopping board
- kitchen tongs
Ingrédients
- 4-6 cloves of garlic
- a small piece of fresh ginger
- 2 tbsp cold-pressed olive oil or coconut oil
- 2 handsful of mushrooms: either white button, cremini, or portobellos
- some fresh thyme or rosemary
- 1-2 tbsp salted pomegranate molasses (avoid the sugared)
- 1-2 tbsp baslamic vinegar
- some fresh herbs of your choice to top with. Here I used celery leaves.
- some salt if need be. Not necessary though!
Instructions
- Wipe your mushrooms with a kitchen towel to remove any dirt
- Slice the mushrooms about 5mm
- Thinly slice garlic and ginger
- In a heating pan bring ginger, garlic, and oil
- Cook these for a 1-2 minute
- Bring in the sliced mushrooms on a single layer and sautee them in a moderate-high heat
- Let the mushrooms cook for about 2 minutes before turning them using a kitchen tongs
- Let the other side sautee for 2 mins
- Pour the pomegranate molasses together with balsamic vinegar. Shake the pan so that the liquid can spread evenly
- Cook till the liquid evaporate. Keep an eye, the molasses will burn and become sticky if left unattended
- Once the mushrooms are caramelized, remove them immediately from the pan, otherwise, they'll stick on the molasses
- Taste if you need to add salt, which it's not really necessary if you get a salted pomegranate molasses
- Serve immediately and sprinkle herbs of your choice to decolate
- Thank you for being here. Thank you for sharing and rating this recipe.
Notes
- If you have small button mushrooms the 2 tablespoons of both molasses and balsamic vinegar will be okay. However, if you're not sauteing a lot of mushrooms, then 1 tbs of each will be sufficient
- Be careful, be on the watch out! if over-cooked the molasses will burn and stick on the pan.
- Remove the sauteed mushrooms from the pan immediately otherwise, they'll stick to the caramelized molasses giving you rough work.