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Mantar Sote 3

Serves 4 to 6 Side vegetarian, Sides

Mantar Sote 3

Mantar Sote 3 is a beloved staple in Turkish home kitchens, often prepared for casual family dinners or gatherings with friends. This dish captures the essence of everyday Turkish cooking, where ingredients are measured by intuition and shared at a table meant for connection. Here, the mushrooms are the star, cooked in a way that reflects the home-style approach cherished across generations.

The taste of Mantar Sote 3 is a comforting blend of earthy mushrooms, enriched by the generous use of butter and the aromatic allure of garlic. A sprinkle of fresh parsley and a dash of fine sea salt and black pepper accentuate its flavors, creating a simple yet satisfying experience that invites sharing and savoring.

Ingredients

  • 500 gmushrooms
  • 2 tbspbutter
  • 2 clovesgarlic
  • parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning 500 g of mushrooms with a damp cloth to remove any dirt. Slice them evenly into thick pieces, about 1/4 inch thick, to ensure they cook uniformly. Mince 2 cloves of garlic finely and set aside. Chop a handful of parsley finely for garnish later.
  2. In a large skillet, melt 2 tbsp of butter over medium heat. Once the butter has melted and starts to foam, add the minced garlic. Stir continuously for about 30 seconds until the garlic becomes fragrant, being careful not to let it brown.
  3. Add the sliced mushrooms to the skillet, spreading them out in an even layer. Cook without stirring for about 2 minutes to allow the mushrooms to brown on one side. Then, stir occasionally, continuing to cook until the mushrooms are tender and have released their moisture, turning a deep golden brown color.
  4. Season the mushrooms with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed. Taste and adjust the seasoning if necessary, keeping in mind that the salt should enhance the natural earthiness of the mushrooms.
  5. Once the mushrooms are fully cooked and tender, remove the skillet from the heat. Transfer the Mantar Sote to a serving dish and garnish with the chopped parsley. Serve warm, allowing the flavors to be enjoyed at their peak.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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