Deliciously caramelized mushrooms sauteed in coconut oil in only 10 minutes. Perfect for serving with Neeragaram or as a side dish.

Marvel Mushrooms

By Kamalavarshini Prabakar

Feb, 14th

714

Servings

4 persons

Cook Time

20 minutes

Ingredients

2 - 4

Ingredients

White mushroom - 3 packets
Coconut oil - 2 Tbsp
Salt - as required
Balck pepper -3 Tbsp

Instructions

Wipe off excess dirt with a damp towel or give mushrooms a quick rinse and dry. Cut bigger mushrooms into similar- sized pieces. Don’t cut them super thin as they will shrink up while cooking.
Do not overcrowd your pan. This is one of the main reasons for soggy, unappetizing mushrooms. Allow plenty of room for a good sear and turn sparingly.
Turn the heat up to medium-high and allow time for your coconut oil to get hot before adding the mushrooms. Keeping the heat up will help moisture evaporate quickly giving you a beautifully caramelized mushroom. If mushrooms are giving off lots of moisture keep the heat going until it’s gone.
Cook mushroom for 3-5 minutes before turning. Stir and allow mushrooms to finish cooking for a couple more minutes. Season with salt and pepper. Large mushrooms can take a little extra time.
Serve it hot with neeragaram. Believe me you will ask for once more!!

Notes/Tips

Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 day. Reheat in a skillet until warm.

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