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Mantar Sote

Serves 4 to 6 Side vegetarian, Sides

Mantar Sote

Mantar Sote is a simple and flavorful Turkish mushroom sauté, commonly prepared in home kitchens across Turkey. It's a dish that captures the essence of home cooking, where ingredients like mushrooms, butter, and garlic come together in a straightforward yet satisfying way. The mushrooms are cooked with a generous amount of butter, seasoned with garlic, and finished with a sprinkle of fresh parsley.

This dish is enjoyed throughout Turkey, often served as a side or part of a larger meal. The taste is rich and earthy, with the butter enhancing the natural umami of the mushrooms, while the garlic adds a subtle kick. It's a dish meant for sharing, embodying the warmth and hospitality of Turkish home cooking.

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 slices, about 1/4 inch thick, to ensure they cook uniformly.
  2. In a large skillet, melt 2 tbsp of butter over medium heat. Once the butter has melted and starts to foam, add the mushrooms in a single layer. Stir occasionally, allowing them to cook until they release their moisture and start to turn golden brown, which should take about 5 to 7 minutes.
  3. While the mushrooms are cooking, finely chop 2 cloves of garlic. Once the mushrooms are golden, add the garlic to the skillet. Stir and cook for another 2 minutes until the garlic becomes fragrant and lightly golden, but be careful not to let it burn.
  4. Finely chop a handful of fresh parsley. Add it to the skillet, stirring to combine. The parsley will add a fresh, herbaceous note to the dish.
  5. 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.
  6. Continue cooking for another minute or two until the mushrooms are tender and have absorbed the flavors. The dish is ready when the mushrooms are soft and the garlic and parsley are well integrated. Serve warm, perhaps with some crusty bread to soak up the buttery juices.
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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