If I would have 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 to share with you this prunes-mint sauteed mushrooms with millet.
Definitely the sweetest sauteed mushrooms that you have ever eaten..!
If you are one of those who don't appreciate mushrooms because…let me guess, you had a very bad experience with a mushroom recipe that turned to be watery, flat with slimy texture? Then this sauteed mushrooms with prune and fresh mint will and I GUARANTEE to change your opinion.
My first mushroom experience was here in France, I happened to be invited for a dinner that served canned mushrooms… am sorry but these mushrooms are packed in salted-water where they soak for I-don't-know- how-many-years lol, 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
And you don't have to go for fancy spices to make this sweetly sauteed mushroom, you just need;
Fresh mushrooms (of course)
Olive oil to cook
Red wine vinegar and
Millet is optional, 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 sauteed 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 to give your full attention to this Prunes-Mint Sauteed Mushrooms. Mushrooms give their 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…
If your mushrooms are very fresh, then the skin is all white, right? or brown if you went for the brown coloured. Now take one by one of these delicate mushrooms and remove the stem using 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 the liquid out of whatever it gets in contact with. The easiest way to drain excess water from veggies is by adding salt and leave the magic to happen…
But in this 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 flavoured by the 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 as an optional. Maybe some lemon in the fridge? squeeze it in….
I am sure you'll love this recipe… please do leave me a comment if you're inspired and try it out, you will see how easy it is to make it.
Nice cooking, am leaving you knowing that you'll be blessed with a beautiful time and weather over there….
Loving you, Githu.
Prunes-Mint Sauteed Mushrooms with Millet
- 1 clove garlic
- piece ginger
- 1 medium onion
- 1 tbsp cold pressed olive oil
- 10 dried prunes (pitted)
- 10 medium fresh mushrooms
- handful of fresh mint leaves
- 1 tsp red wine vinegar/ balsamic
- pinch of salt and pepper
Fluffy pearl millet
- 2 cups cooked fluffy pearl millet or rice
- 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.