Champignons in lemon juice

4 servings

30 minutes

Mushrooms in lemon juice are an elegant dish of European cuisine that captivates with its delicate balance of flavors. The light acidity of the lemon juice highlights the tenderness of the mushrooms, while aromatic nutmeg and black pepper add a piquant touch. Onions sautéed to a golden color deepen the flavor with caramel notes. A small amount of cognac enriches the dish with noble hints, and quick cooking preserves the natural juiciness of the mushrooms. This dish is perfect as a side for meat and fish dishes or as an independent appetizer, especially accompanied by crispy baguette and white wine. It can be served warm or chilled, making mushrooms versatile and ideal for various occasions—from a cozy dinner to an exquisite buffet.

Energy value per serving

• Calories: 164.5
• Proteins: 2.7g
• Fats: 13g
• Carbohydrates: 4.1g

Ingredients

• Champignons: 200 g
• Onion: 1 pc
• Vegetable oil: 50 ml
• Lemon juice: 2 tbsp
• Cognac: 2 tbsp
• Ground black pepper: 0.3 tsp
• Nutmeg: pinch
• Salt: 0.5 tsp

Cooking steps

1. Chop the onion finely and fry until golden (about 5 minutes).

   Required ingredients:

   • Onion: 1 piece
   • Vegetable oil: 50 ml

2. Wash the mushrooms, dry them, and cut into four pieces. Add to the onion and fry for another 5 minutes.

   Required ingredients:

   • Champignons: 200 g

3. Now add salt, pepper, nutmeg, and lemon juice. Cover with a lid and simmer on low heat for five minutes.

   Required ingredients:

   • Salt: 0.5 teaspoon
   • Ground black pepper: 0.3 teaspoon
   • Nutmeg:  pinch
   • Lemon juice: 2 tablespoons

4. Pour in the cognac and evaporate over high heat for one minute.

   Required ingredients:

   • Cognac: 2 tablespoons

5. Transfer to a deep plate and let it cool.