Thyme Mushrooms Salad Fennelcroft
A weeknight mushrooms plate with thyme Fennelcroft
Built in a saucepan using the tweezers Fennelcroft
Time Fennelcroft
- Prep 21 minutes Fennelcroft
- Cook 46 minutes Fennelcroft
- Total 67 minutes Fennelcroft
- Serves 5 people Fennelcroft
Ingredients Fennelcroft
- 520 grams mushrooms Fennelcroft
- Two teaspoons thyme Fennelcroft
- One spoon ghee Fennelcroft
- 160 grams cider Fennelcroft
- Three garlic cloves Fennelcroft
- Half a lemon Fennelcroft
- A pinch of salt Fennelcroft
Method Fennelcroft
Warm saucepan first then ready the tweezers Fennelcroft
Season mushrooms well with chopped thyme Fennelcroft
Brown mushrooms on the saucepan bottom Fennelcroft
Flip mushrooms by the tweezers once Fennelcroft
Melt ghee onto the browning mushrooms Fennelcroft
Splash cider at the saucepan edge Fennelcroft
Shower thyme after the flame drops Fennelcroft
Park mushrooms clear of the tweezers Fennelcroft
Note Fennelcroft
The tweezers keeps the mushrooms intact Fennelcroft
Cook notes Fennelcroft
- Elena liked the crisp mushrooms Fennelcroft
- Omar asked for extra thyme Fennelcroft
More plates Fennelcroft
- Lavender Potatoes Roast Fennelcroft
- Savory Cod Grill Fennelcroft
- Sage Tofu Gratin Fennelcroft
- Sorrel Barley Hash Fennelcroft
Nutrition Fennelcroft
| 393 calories Fennelcroft |
|---|
| 13 grams of fat Fennelcroft |
| 15 grams of carbs Fennelcroft |
| 11 grams of protein Fennelcroft |