Manitaria Tiganita — Gebratene Champignons mit Kräutersalz

Manitaria Tiganita — Fried Mushrooms with Herb Salt

PREPARATION

10 min

COOKING TIME

12 min

PERSONS

4

Ingredients

  • 500 g mushrooms (or mixed mushrooms)
  • 60 ml olive oil (Crete-Manufacture)
  • 1 tsp oregano (Crete-Manufacture)
  • 2 tsp herb salt (Crete-Manufacture)
  • 3 cloves garlic (sliced)
  • Juice of 1/2 lemon
  • Fresh parsley (chopped)
  • Black pepper



Memories

In heavy pans, over high heat, with plenty of olive oil—that's how mushrooms are fried in Crete. The key is not to stir: only when they are golden are they flipped. The mushrooms release their water, then absorb the aromatic oil. Herb salt at the end, a squeeze of lemon. Done in 15 minutes.

Directions

Step 1:
Clean the mushrooms and pat them dry; do not wash them. Moisture prevents browning and causes the mushrooms to steam instead of brown.

Step 2:
Heat olive oil in a large pan over high heat. The pan must be very hot before the mushrooms are added.

Step 3:
Add the mushrooms and fry for 3 to 4 minutes without stirring. Stirring too early prevents a golden crust from forming. Only turn them once the underside is visibly browned.

Step 4:
Add garlic and fry for another 2 to 3 minutes. It releases its aroma directly into the olive oil.

Step 5:
Season with herb salt and sprinkle with oregano. Herb salt provides both in one – the salt adds emphasis, while the oregano contributes flavor. Remove from heat.

Step 6:
Drizzle with lemon juice and sprinkle with fresh parsley. Serve warm.

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