Kremalı mantar sote/Mantar sote tarifi/Kremalı mantar nasıl yapılır 🍄

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Welcome to my kitchen, today I'm making creamy sautéed mushrooms.

I have a little more than 500 grams of mushrooms and I've chopped them up.

I have one pack of cream, one medium onion, and two cloves of garlic.

I also have one red bell pepper and three green peppers, which I will chop up.

I'm adding about two tablespoons of olive oil to the pan, not too much because the cream will also add fat.

I forgot to mention the garlic, which I will chop up finely.

I'm sautéing the chopped onion and garlic together.

After they soften a bit, I will add the chopped peppers and sauté them for about a minute.

Next, I will add the mushrooms, which I've cut into large pieces; you can cut them to your desired size.

I will sauté the mushrooms until they release their moisture and let it evaporate, which takes about 10 minutes.

I will not cook the mushrooms on high heat, as they will turn dark and lose moisture.

Once the mushrooms have released their moisture, I will add salt and spices, and stir for another minute.

After that, I will add the cream, but I will turn off the heat before adding it to prevent it from curdling.

It's important to keep stirring the cream to avoid it from separating.

Once mixed well, I can turn the heat back on to low.

When it starts to bubble, I will cook for about a minute and then turn it off.

My creamy sautéed mushrooms are ready for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens