Cogumelos Salteados é uma receita simples e versátil, perfeita como acompanhamento ou como entrada. A combinação de diferentes tipos de cogumelos, salteados com alho e cebola, realça os seus sabores terrosos, enquanto o toque final de azeite virgem e vinagre balsâmico adiciona uma frescura e acidez que os torna irresistíveis, seja servido morno ou frio.

Ingredientes

  • 100g de Cogumelos Brancos Frescos
  • 100g de Cogumelos Marron (ou outro tipo a gosto)
  • Sal e Pimenta Q.B.
  • 1 Cebola
  • 1 dente de Alho
  • Azeite Virgem
  • Vinagre Balsâmico

Preparação

  1. Limpe os cogumelos e corte em pedaços. Numa frigideira quente coloque uma colher de sopa de azeite, e junte os cogumelos.
  2. Deixe saltear uns 3 minutos mexendo sempre e junte o alho picado e a cebola em rodelas.
  3. Deixe dourar a cebola. Quando estiver quase pronto, tempere com sal e pimenta e coloque no prato de servir.
  4. Deve ser temperado com azeite virgem e vinagre balsâmico. Fica bom morno, mas fica ainda melhor frio.

For our English-speaking culinary enthusiasts, here’s a delicious and easy recipe for sautéed mushrooms, perfect as a side or a delightful starter.

Sautéed Mushrooms

This recipe for Sautéed Mushrooms is a testament to the idea that some of the most delicious dishes are often the simplest. By combining different varieties of fresh mushrooms and sautéing them with aromatic garlic and onion, you create a dish that is deeply flavourful, earthy, and incredibly versatile. It’s a wonderful addition to any meal, whether as a hearty side dish, a light starter, or even tossed with pasta or served on toast.

The beauty of this dish lies in its ability to highlight the natural umami of mushrooms. The quick sautéing method ensures they retain a pleasant texture while developing a rich, caramelized flavour. The addition of good quality virgin olive oil and balsamic vinegar at the end is crucial. The olive oil enhances the mushrooms’ earthiness, while the balsamic vinegar provides a bright, tangy counterpoint that cuts through the richness and awakens the palate.

This dish is remarkably adaptable to your preferences. Feel free to experiment with various mushroom types – shiitake, oyster, or cremini would all work wonderfully. While delicious warm, the recipe notes that they are even better when chilled, allowing the flavours to meld and deepen further, making them an excellent make-ahead option for gatherings or meal prep.

Ingredients

  • 100g fresh white mushrooms
  • 100g cremini mushrooms (or other preferred type)
  • Salt and pepper, to taste
  • 1 onion
  • 1 clove of garlic
  • Virgin olive oil
  • Balsamic vinegar

Preparation

  1. Clean the mushrooms thoroughly and cut them into bite-sized pieces. In a hot frying pan, add one tablespoon of olive oil and then add the mushrooms.
  2. Sauté for about 3 minutes, stirring continuously, then add the minced garlic and sliced onion.
  3. Continue to cook until the onion is lightly golden and translucent. When the mushrooms are almost done, season with salt and pepper. Transfer to a serving dish.
  4. Just before serving, drizzle generously with virgin olive oil and balsamic vinegar. This dish is delicious warm, but even better when served cold.