EVENING SNACKS #

Ingredients

• 2 tablespoons Unsalted Butter (softened, cut into small pieces)
• 1 tablespoon Vegetable Oil (high smoke‑point oil for sautéing)
• 1 medium Onion (finely chopped)
• 6 cloves Garlic (minced or finely sliced; generous amount as per video)
• 2 tablespoons Fresh Coriander Leaves (roughly chopped)
• 300 grams Button Mushrooms (washed, stems left on, sliced thickly)
• 1 teaspoon Oregano Masala (dried oregano mixed with a pinch of salt; can use plain dried oregano)
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Melt Butter and Oil

   Place the skillet over medium‑high heat. Add the butter and oil together and let the butter melt completely, stirring gently to combine.

   Time: PT2M

   Temperature: medium-high

2. Sauté Aromatics

   Add the finely chopped onion, minced garlic, and chopped coriander leaves to the pan. Stir‑fry for 2–3 minutes until the onion becomes translucent and the garlic is fragrant.

   Time: PT3M

   Temperature: medium-high

3. Cook the Mushrooms

   Add the washed, sliced mushrooms to the pan in a single layer. Increase the heat to high and cook, stirring occasionally, for about 5 minutes until the mushrooms release their moisture, brown lightly, and become tender.

   Time: PT5M

   Temperature: high

4. Season and Finish

   Sprinkle the oregano masala, salt, and black pepper over the mushrooms. Toss everything together for another minute so the spices coat the mushrooms evenly.

   Time: PT1M

   Temperature: high

5. Serve

   Transfer the buttery garlic mushrooms to a serving bowl and garnish with a few extra coriander leaves if desired. Serve hot as a side dish or appetizer.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

5 g

Fat

10 g

Fiber

2 g