Mushrooms with thyme, lemon and cinnamon

8 servings

15 minutes

Mushrooms with thyme, lemon, and cinnamon are an exquisite dish of European cuisine that combines spiciness and freshness. Champignons, porcini mushrooms, and oyster mushrooms sautéed with aromatic thyme and cinnamon create a harmonious blend of woody and spicy notes. The addition of lemon juice adds a slight tanginess, while garlic and black pepper deepen the flavor. This recipe may have roots in ancient French or Italian culinary traditions where mushrooms have always been a valued ingredient. Perfect for autumn evenings, it can be served with crispy white bread or light wine, creating a refined gastronomic composition. An excellent choice for both everyday dinners and special occasions.

Energy value per serving

• Calories: 176.1
• Proteins: 5.7g
• Fats: 14.1g
• Carbohydrates: 7.6g

Ingredients

• Champignons: 400 g
• White mushrooms: 400 g
• Oyster mushrooms: 300 g
• Garlic: 8 clove
• Cinnamon sticks: 4 pc
• Lemon: 0.5 pc
• Thyme: 1 bunch
• Olive oil: 100 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the champignons in half, chop the oyster mushrooms into noodles, and slice the white mushrooms neatly.

   Required ingredients:

   • Champignons: 400 g
   • Oyster mushrooms: 300 g
   • White mushrooms: 400 g

2. Sauté chopped thyme leaves, cinnamon sticks, and oyster mushrooms for three minutes, add champignons and sauté for another three minutes, add white mushrooms and sauté for another three minutes.

   Required ingredients:

   • Thyme: 1 bunch
   • Cinnamon sticks: 4 pieces
   • Oyster mushrooms: 300 g
   • Champignons: 400 g
   • White mushrooms: 400 g

3. Mix lemon juice with crushed garlic and ground black pepper, pour the mixture into a pan with mushrooms, stir, and remove from heat. Serve with toasted white bread.

   Required ingredients:

   • Lemon: 0.5 piece
   • Garlic: 8 cloves
   • Ground black pepper:  to taste