Whole cremini mushrooms cooked on the stove-top with garlic and finished with lemon, cilantro and feta proves to be a perfect side-dish or lunch. A healthy, quick & easy recipe for any day of the week.
Some weeks are harder than others. This week was the former for me.
My Nana, who lived a wonderful 97 years, passed away. My family and I booked our flights and hotels, my parents flew in from Germany, my siblings & I travelled cross-country, we attended a number of events around the funeral and I was so emotionally & physically exhausted by the end of the week that the last thing I wanted to do was spend 2 hours cooking dinner.
Sometimes I just don’t want to cook. I mean, most of the time that’s not the case, but this week it was.
So I thought I’d share a recipe I use when I want something tasty to eat but I don’t want to spend too much effort on. Something I’d make at the end of a hard week.
Feta Cremini Mushrooms
Skill Level: Basic | Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min
2 Tbsp. butter
2 Tbsp. olive oil
1 lb cremini mushrooms
2 cloves garlic, minced
Juice from ½ large lemon
3 Tbsp. fresh cilantro chopped
¼ cup crumbled feta cheese
Black pepper freshly ground
Clean & rinse the mushrooms, cut each stem from the base.
Heat a large skillet over medium heat, once hot add the oil and butter.
Add the garlic, sauté until fragrant, about 1 minute.
Put the mushrooms cut-side-down in the pan, in a single layer and sauté for about 3 minutes.
Sprinkle the mushrooms with salt and pepper then flip so the cut-side is up – the garlic will be browning, this is ok. Add the lemon juice. Let cook for another 5 min.
Add the cilantro, stir. Sprinkle the feta on top of the mushrooms, don’t stir but let slowly melt for 2 min.
Stir, remove from heat and serve.