Eryngii fried in garlic oil
1 serving
12 minutes
Mushrooms fried in garlic oil are a gourmet dish of author cuisine that combines the tenderness of mushrooms with the spicy richness of spices. These royal oyster mushrooms absorb an aromatic mix of olive oil, garlic, and Italian herbs thanks to their thin cuts, revealing a wealth of flavor nuances. A light pepper-adjika accent adds zest, while frying in creamy butter creates an appetizing golden crust. The dish is perfect as an independent appetizer or a side dish to the main course. It pairs excellently with white wines and soft cheeses, and its rich aroma creates a cozy dinner atmosphere. Inspired by Mediterranean motifs, these mushrooms will adorn any table, surprising guests with their depth of flavor and elegance in presentation.
1
Cut the eringi in half and make shallow cuts.
- King oyster mushrooms: 250 g
2
In a bowl, mix the butter and pressed garlic.
- Olive oil: 1.5 tablespoon
- Garlic: 2 pieces
3
Add Italian herbs.
- Italian herb blend: 1 teaspoon
4
Then add salt.
- Salt: to taste
5
Add the pepper mixture. Mix thoroughly.
- Mixed peppercorns (four peppers): 0.5 teaspoon
6
Place the mushrooms in the heated butter in the pan, cut side down.
- Olive oil: 1.5 tablespoon
7
Season with dry adjika.
- Dry adjika (spice blend): to taste
8
Flip after 5 minutes. Reduce the heat to medium.
9
Brush with spiced oil on top.
- Olive oil: 1.5 tablespoon
10
After another 5 minutes, flip and fry for a couple more minutes.
11
Serve immediately.
