Recipe detail

Name: Garlic mushrooms
Yield: 6
Cuisine: Spanish
Ingredients: 30.0000 ml olive oil; 4.0000 tPcs garlic cloves, finely sliced; 500.0000 g mushrooms, halved; 30.0000 ml sherry vinegar; 2.0000 g salt; 1.0000 g freshly ground pepper; 1.0000 g hot paprika powder; 50.0000 g parsley finely chpped

Side dishes Garlic mushrooms

11. 10. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Side dishes

Cuisine: Spanish

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Program steps

Preheating:
220 °C

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Combination

40 %

Termination by time

00:04 hh:mm

200 °C

100 %

add the garlic

Combination

40 %

Termination by time

00:04 hh:mm

200 °C

100 %

add the vinegar

Combination

40 %

Termination by time

00:02 hh:mm

200 °C

100 %

Ingredients - number of portions - 6

Name	Value	Unit
olive oil	30	ml
garlic cloves, finely chopped	4	pcs
fresh mushrooms like seps,button, shitake, etc.	500	g
sherry vinegar	30	ml
salt	2	g
freshly ground black pepper, ground	1	g
ground pepper	1	g
celery	50	g

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, K, Mg
Vitamins: A, B6, C, D, E, K

Nutritional value of one portion	Value
Energy	17 kJ
Carbohydrate	0.2 g
Fat	0.3 g
Protein	3.4 g
Water	0 g

Directions

Set the Retigo combi oven to a combination mode 40%, 200C. Place washed, seasoned and oiled mushrooms on Retigo bake GN container. After 4 minutes frying, add the garlic and continue to fry. After another 4 minutes pour in two tablespoons of the sherry vinegar, shut the door and continue to cook for another 2 minutes. Continue to cook until most of the liquid has evaporated.
Serve with another drizzle of olive oil, a light sprinkling of paprika and plenty of parsley.

Recommended accessories

Vision Bake