Congolese Mushrooms with Fresh Lemon Juice

Serves 4

The people of the Congo forage for mushrooms deep within the forest. Mushrooms provide important nutrients and calories, especially when meat is scarce. This recipe is all about the lemon – with a flavor so intense that it brightens up any dish. Would be great with fish or wild rice.

Ingredients:

oil
8 oz button mushrooms, sliced
8 oz shiitake mushrooms, sliced
8 oz baby bella mushrooms, sliced
1 lemon, juiced
salt & pepper

Method:

Heat up some oil in a large pan or wok over medium-high.

Throw in the mushrooms.

It’s not easy to chop a pound and a half of mushrooms. Unfortunately, Ava’s too young to use a knife or I would have put her to work.

Mushroom #1 – button mushrooms

Mushroom #2 – baby bella mushrooms

Mushroom #3 – shiitake mushrooms

Sautee until the mushrooms are soft. Lots of juices will accumulate in the pan. That’s ok, they form a light sauce around the mushrooms.

It might be looking like mushrooms are the star of this dish but you’re sorely mistaken.

The lemon steals the show.

Once squeezed, the citrus juice coats the mushrooms, making them nearly as tart as lemon meringue pie. Without the sugar, of course. Just be sure to add plenty of salt and fresh pepper to finish the dish off.

Num. Num. Num. My condolences to all those who don’t enjoy mushrooms.  Or lemons, for that matter.

I’ll take your portions.

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The people of the Congo forage for mushrooms deep within the forest. Mushrooms provide important nutrients and calories, especially when meat is scarce. This recipe is all about the lemon – with a flavor so intense that it brightens up any dish. Would be great with fish or wild rice.Congolese Mushrooms with Fresh Lemon Juice
Servings Prep Time
4people 10minutes
Cook Time
10-15minutes
Servings Prep Time
4people 10minutes
Cook Time
10-15minutes
Ingredients
Instructions
  1. Saute the mushrooms in oil until soft. Lots of juices will accumulate in the pan. That’s ok, they form a light sauce around the mushrooms.
  2. Once squeezed, the citrus juice coats the mushrooms, making them nearly as tart as lemon meringue pie. Without the sugar, of course. Just be sure to add plenty of salt and fresh pepper to finish the dish off.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

2 Comments

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