Mushrooms (Raw)
A light and refreshing hot appetizer in which fresh button mushrooms are tossed with olive oil, finely chopped garlic and spices, then left to rest. As they cook, the mushrooms release their own juices and soften, while the aroma of garlic and the depth of the spices soak right into them. It arrives raw and marinated. At home you sauté it in the oven or in a pan in a short time and bring it to the table piping hot.
Size Options
Selected size: Small · 500 g
The mushroom hot appetizer is a light and satisfying warm starter where fresh button mushrooms meet garlic and spices. On Gaziantep tables, hot appetizers are served between cold mezes and the main course, and the mushroom plate is a refreshing option that vegetable lovers cannot give up.
In the traditional preparation the fresh mushrooms are carefully cleaned and sliced. Olive oil, finely chopped garlic, salt, black pepper and thyme are added and everything is tossed together well. The mixture is left to rest for a short while so the spices work into the mushrooms. That way, once cooked, the aroma of garlic and the depth of the spices soak completely into the mushrooms.
As they cook, the mushrooms release their juices, soften and fill with a garlicky, spiced aroma. They go wonderfully on their own as a snack, on bread, or as a side dish next to grilled meat. With their lightness they add a refreshing balance to your table.
At Antepside we select the mushrooms fresh each day, toss them with their spices and send them raw. At home you can spread them on a baking tray and cook them, or sauté them in a pan until they release their juices. In a short time a piping hot, wonderfully fresh appetizer is ready for your table.
This product contains Milk. Our products are prepared in the same facility as products containing gluten, milk, egg, tree nuts (Antep pistachio, walnut) and sesame, so cross contamination may occur.
- Milk
The product arrives raw and marinated in its spices. You can spread it in a single layer on a baking tray and cook it in a preheated oven, or sauté it in a pan until it releases its juices and softens.
You can keep the marinated mushrooms in a sealed container in the refrigerator for a day or two, or longer in the freezer. Not overcrowding the pan while sautéing lets the mushrooms release their juices and brown nicely.
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