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Fresh champignons
Easy to prepare tasty and healthy dish of fresh champignons
How to cook Fresh champignons
Step 1
Cut mushrooms into thin slices.
Step 2
Peel the garlic, chop. Dill, onion and parsley wash, dry and finely chop. Mix in a bowl.
Step 3
Add oil, pepper to taste and soy sauce. Mix thoroughly and cover with foil. Place in refrigerator for 2 hours.
Fresh champignons - FAQ About Ingredients, Baking Time and Storage
Yes, you can! Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe. Dried dill, parsley, and onion powder would work well.
Tamari or coconut aminos are great substitutes for soy sauce. They offer a similar savory flavor. You can also use a small amount of Worcestershire sauce (though this isn't vegetarian).
These mushrooms will keep well in the refrigerator for up to 3 days in an airtight container.
Absolutely! A pinch of red pepper flakes or a dash of your favorite hot sauce would add a nice kick.
These mushrooms are delicious as a topping for salads, bruschetta, or grilled bread. They also make a great side dish or an appetizer.
While this recipe is specifically for fresh Champignon mushrooms, you can experiment with other varieties like cremini or button mushrooms. Keep in mind that different mushrooms may have slightly different textures and flavors.
Yes! Use low-sodium soy sauce or coconut aminos. You can also reduce the amount of soy sauce slightly and rely more on the fresh herbs and pepper for flavor.
Yes, you can marinate them for longer, even overnight, in the refrigerator. This will allow the flavors to meld even more. However, be mindful that the mushrooms may become softer the longer they marinate.
Freezing is not recommended, as the mushrooms can become quite watery and lose their texture upon thawing. Best to enjoy them fresh!
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