Twice a month we do a vegan week at home. At the beginning it was really difficult because I wasn’t used to not have meat in my daily diet. I tried substituting the meat with eggplants, but at the third day I was tired of it . One day I went to my friend’s house, Yve; she owns a restaurant and has two kids that rarely eat meat. She is really creative with vegetarian kid friendly plates. She prepares the best sauteed bella mushrooms I’ve ever tried. This recipe is delicious and easy to do. You can use baby bellas as they come or sliced.
Baby Bella mushroom is another name for Italian Portobello mushroom. Known officially by the Mushroom Council as portabella mushrooms, baby bellas are cremini mushrooms that have been allowed to mature for up to seven days longer than commercial creminis. Baby bellas are low-fat, cholesterol-free and a rich source of essential vitamins and minerals that can enhance your health and help prevent disease. These nutrients include selenium, niacin, copper and pantothenic acid. In season between December and March, baby bellas have an intense, meat-like flavor when cooked. Try them roasted, broiled, grilled or sautéed.
Prep: 10 mins
Cook: 15 mins
- 16 ounces, weight Baby Bella
- 3 Tablespoons Butter
- 2 cloves Garlic
- ¼ cups cooking Wine (optional)
- 1 pinch Coarse Salt
- ¼ cups Fresh Parsley, Minced
- ¼ cups Fresh Lemon Juice
Rinse the mushrooms of any dirt or grit.
Heat the butter in a cast iron skillet over medium. Once it starts to bubble, add the garlic; bloom for 30 seconds. Add the cooking wine and bring back to a bubble.
Toss in the mushrooms, cover and simmer on medium-low heat for 15 minutes. Remove the lid, throw in a pinch of salt and simmer 5 more minutes.
Sprinkle with fresh parsley and lemon juice.
Serve right out of the cast iron skillet, or on mini appetizer plates!
Also I like to add more veggies like: carrots, scallions, corn and onions, and use it with wraps, tacos ,rice etc…
Other recipes using baby bella mushroom
Text: Massiel cabrera
Edition: Natalia Aybaremail@example.com
Web support: Christian Castillo/ Christianrafael@live.com
Pictures: Massiel Cabrera