Saute of Celery, Mushrooms and Onions
by Editorial Staff
Saute of celery, mushrooms and onions is an excellent side dish for meat and poultry.
Servings: 3
Ingredients
- Extra virgin olive oil – 2 tbsp
- Leeks (white part, thinly cut) – 1 pc.
- Salt
- Fresh champignons (cut into quarters) – 230 g
- Celery stalk (cut diagonally into 1 cm pieces) – 6 pcs.
- Fresh lemon juice – 1 tbsp
- Fresh rosemary (chopped) – 1 1/2 teaspoon.
- Sage (chopped) – 1 teaspoon
- Parsley leaves (chopped) – 2 tbsp
- Ground black pepper to taste
- Chicken broth or water – 2 tbsp
How to make a vegetable sauté with mushrooms
Directions
- Heat a large skillet over medium-high heat. Pour in oil, put onion and sprinkle with a pinch of salt, cook, stirring occasionally, until onion is soft about 3-4 minutes.
- Then put the mushrooms in a frying pan and sprinkle with a pinch of salt, fry, stirring occasionally, until the mushrooms are slightly golden, 4-5 minutes.
- Put celery into a frying pan and sprinkle with a pinch of salt, fry, stirring occasionally, for 5-8 minutes, until slightly soft. Add lemon juice, rosemary, and sage to the pan, cook vegetable sauté with mushrooms for another 1 minute. Then add parsley, salt, and pepper to taste. Transfer the sauté to a serving plate and return the pan to the stove. Pour broth or water into the pan, scrape off the remaining fat from the walls of the pan with a wooden spoon and cook until the liquid is halved. Pour this sauce over the vegetable sauté with mushrooms and serve immediately.
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