Easy

Warm mushrooms with lemon and herb dressing

Name: Warm mushrooms with lemon and herb dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 500 g Mushrooms (white and portobello mix); 35 ml Lemon juice; 40 g Shallot; 15 g Capers; 20 g Hazelnuts; 25 g Parmesan cheese; 45 g Extra virgin olive oil (20 g pan and 25 g dressing); 1 g Fresh thyme; 3 g Basil; 0.5 g Oregano; 3 g Parsley; 2 g Salt

Total time30 min Preparation + cooking; may include waiting

Preparation and possible waiting: 20 min · Cooking: 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Rating Not yet rated

Sautéed mushroom slices with hazelnuts, Parmesan and a lemon and herb dressing.

Jump to steps

20 minpreparation and possible waiting

10 mincooking

4servings

785 kcalwhole recipe

196 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 30 min Preparation + cooking; may include waiting

Preparation and possible waiting: 20 min · Cooking: 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Side dish 15 to 30 minutes Home-style

Egg-free and 6 more Indicative dietary requirements

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Diet

Omnivorous

Dietary requirements

Egg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Side dish

Meal

LunchDinner

Preparation

Sautéing

Appliances

Frying panKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

Low calorie

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Side dish

Meal

Lunch · Dinner

Total time

15 to 30 minutes

What you need

Ingredients

Mushrooms white and portobello mix 500 g
Lemon juice 35 ml
Shallot 40 g
Capers 15 g
Hazelnuts 20 g
Parmesan cheese 25 g
Extra virgin olive oil 20 g pan and 25 g dressing 45 g
Fresh thyme 1 g
Basil 3 g
Oregano 0.5 g
Parsley 3 g
Salt 2 g

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Let’s get cooking

Method

Dry-toast the hazelnuts for 2 minutes and chop. Mix the lemon juice, chopped shallot and capers, thyme, basil, oregano and 25 g oil.
Clean and slice the mushrooms. Sauté in a wide pan with 20 g oil, in two batches, for 5–7 minutes until cooked and excess liquid has evaporated. Add salt.
Spread the mushrooms over four plates, dress and finish with grated Parmesan, hazelnuts and parsley. Serve warm.

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