Mugla cintar saute lets seasonal mushrooms shine with garlic and olive oil in a spare Aegean pan dish.
10 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Clean the cintar mushrooms with a brush and tear them into large pieces.
Turn the garlic in olive oil for 1 minute, until fragrant.
Add the mushrooms to the pan and spread them out.
Cook the saute for 10 minutes, until the mushrooms release and absorb their water and brown.
Add the salt and lemon after taking the pan off the heat so the mushrooms do not release more water.
💡 Tip: Putting the mushrooms into the pan in a single layer prevents them from releasing too much water and boiling.
🍽️ Serving suggestion: Squeeze lemon over the top and serve hot.
~112
kcal calories
4
g protein
8
g carbs
7
g fat
0.3g
Sugar
0.3g
Fiber
388.3mg
Sodium
1.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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