This Zonguldak dish cooks mushrooms hard with peppers and garlic, creating a quick vegetable plate that stays juicy and aromatic.
10 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the mushrooms into large pieces, slice the peppers into rings, and finely slice the garlic.
Heat the olive oil and turn the peppers and garlic for 2 minutes.
Add the mushrooms and cook over high heat for 8 minutes, until their liquid is absorbed.
Transfer the mixture to a hot tile dish.
Lightly brown it under the oven's top grill for 5 minutes.
Serve while the tile dish is hot, leaving the mushroom juices on the plate.
💡 Tip: Not piling the mushrooms on top of each other in the pan helps them brown before releasing too much liquid.
🍽️ Serving suggestion: Serve the mushroom saute in the hot tile dish and keep the garlicky mushroom juices on the plate.
~132
kcal calories
4
g protein
7
g carbs
9
g fat
3.9g
Sugar
2.3g
Fiber
8.6mg
Sodium
1.1g
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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