If I had thought that one day I would advise someone on eating mushrooms, then that would have been in my incarnated form in maybe another galaxy. But I've come to adore mushrooms that I can't miss sharing with you these prune-mint sauteed mushrooms with millet.
Definitely the sweetest sauteed mushrooms that you have ever eaten..!
If you don't appreciate mushrooms because…let me guess, you had a very bad experience with a mushroom recipe that turned out watery, flat, and slimy, then this sauteed mushroom recipe with prune and fresh mint will, and I GUARANTEE, change your opinion.
My first mushroom experience was here in France. I happened to be invited to a dinner that served canned mushrooms I'm sorry, but these mushrooms are packed in salted water, where they soak for I don't know how many years. They were just soggy for me…
If you are a mushroom lover and you only swear by canned mushrooms, please, I do beg your forgiveness! But I think it's time I step in and bring you something fresh, sweet, healthy, and very, very easy to fix…aka Prunes-Mint Sauteed Mushrooms with Millet
Ingredients for this mushroom recipe
And you don't have to go for fancy spices to make this sweetly sautéed mushroom. You just need;
- Fresh mushrooms (of course)
- Ginger
- Garlic
- Onion
- Fresh mint
- Dried prunes
- Olive oil to cook
- Red wine vinegar and
- Salt
- Millet. It's optional, and you can enjoy your low-carb mushrooms with anything you want, be it rice, bread, pasta, or potatoes…
Please check on this mushroom recipe
Don't mess with your sautéed mushrooms.
As the recipe says… you are sauteeing these fresh mushrooms, meaning you are not going to leave them in the pan as you open your Instagram account to like others' contents… not that I wouldn't like it if you landed on mine lol…
But the deal is, you've got to give your full attention to these Prune-Mint Sauteed Mushrooms. Mushrooms release water so quickly as they cook, and you might end up flooded, hahahaha.
So let's start from the beginning!
You'll have to buy fresh mushrooms, I suggest you select them instead of buying the wrapped ones… BUT if you don't have a choice, pick those..
Once at home, don't reach for your large bowl to swim your mushrooms in the water in the name of cleaning…
No-no-no!
If your mushrooms are very fresh, then the skin is all white, right? Or brown if you went for the brown color. Now, take one by one of these delicate mushrooms and remove the stem with your hands.
Grab a kitchen towel or a paper towel and gently wipe off any soil from the mushrooms. If you clean your mushrooms, they'll absorb water, and as I said, your pan will be flooded as they cook.
Don't add salt yet…
Salt actually drains liquid out of whatever it comes into contact with. The easiest way to drain excess water from veggies is to add salt and let the magic happen…
But in these sauteed mushrooms, we don't want water at all. So add the salt at the end, just when you are serving.
These sauteed mushrooms are sweetly flavored with dried prunes and fresh mint, and when I say fresh mint, I really mean adding a handful of fresh mint leaves. I added about two cups, so you see what I am talking about.
I like adding my red wine vinegar at the end of cooking. You can opt for balsamic vinegar instead, and if you don't have any, this can remain optional. Maybe you have some lemons in the fridge? Squeeze them in….
I am sure you'll love this recipe. Please do leave me a comment if you're inspired to try it out. You will see how easy it is to make.
Nice cooking, am leaving you knowing that you'll be blessed with a beautiful time and weather over there….
Loving you, Githu.
📖 Recipe
Prunes-Mint Sauteed Mushrooms with Millet
Ingredients
- 1 clove garlic
- piece ginger
- 1 medium onion
- 1 tablespoon cold pressed olive oil
- 10 dried prunes (pitted)
- 10 medium fresh mushrooms
- handful of fresh mint leaves
- 1 teaspoon red wine vinegar/ balsamic
- pinch of salt and pepper
Fluffy pearl millet
- 2 cups cooked fluffy pearl millet or rice
Instructions
- In a pan bring diced garlic, ginger, and onion. Turn on the heat at medium and add the olive oil. Let them cook covered for 5 mins and keep on stirring now and then.During this time, remove the seeds from the dried prune and chop the prunes.Bring the prunes and stir them in. Cover and cook them for 5 mins,While you wipe and slice your mushrooms as you desire. The finest the lesser the cooking time!Add the mushrooms in the pan and fold them with the rest, cover and cook for 5 mins. They should not give out their water. so keep stirring every now and then.After the 5 mins, put off the heat, add the rest of the ingredients and stir gently.If your millet is cold, heat it in another saucepan with some little vegetable broth or just water.Once the millet is warm, add it to the sauteed mushrooms, and mix well, taste before serving and enjoy your meal.Please do leave me a comment if you like this recipe or if you're inspired to try it out!Don't forget to pin it.Kiss.
Amel snv
Merci
Githu
Hi, bonjour Amel, merci de votre visite que j'apprécie beaucoup. J'espère que la recette sera un succès. Abonnez-vous pour plus des recettes saines. Gros bisous.
Githu
I've made this recipe over and over again, and it's always been a success. A great recipe to try.
Lezleem
This seemed a strange combination, however, it really works! I thoroughly enjoyed and will definitely make again.
Thank you 😊
Githu
Lezleem, I'm so glad you tried the recipe and liked it. Yes, it's sounds, strange, when I first created the recipe, I hesitated sharing it, but I got people like you who have enjoyed it since. Thank you so much for your feedback, I appreciate it. Many blessings to you.