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Seasonal wild mushrooms: recipe illustration
Salads & starters

Seasonal wild mushrooms

Wild mushrooms of the season sautéed over high heat with garlic and parsley, typical of the Andorran forests in autumn. They keep a firm texture and a very intense woodsy flavour.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

185 kcal per serving

Protein
5.7 g
Carbohydrates
7.3 g
of which sugars
5.1 g
Fat
14.3 g
of which saturated fat
2.2 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Clean the mushrooms with a damp cloth without letting them soak, then cut the larger ones into pieces.
  2. Heat the olive oil in a large frying pan over high heat until it is very hot.
  3. Add the mushrooms in a single layer and let them brown for 3 minutes without stirring.
  4. Turn them over, add the chopped garlic and chopped parsley, then sauté for another 4 minutes.
  5. Season with salt and pepper, then serve straight away while they are still nicely browned.

Variations and tips

Butter and garlic version. Add a knob of butter at the end of cooking for a rounder taste.

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Original Ecomely recipe.