How to make sautéed champignon mushrooms, recipe with celery to be prepared in a short time following the easy and quick procedure described, with tricks and cooking tips.
Ingredients for 4 people
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- 400 g of champignon mushrooms
- 1 celery heart
- salt and pepper
Preparation of sautéed champignon mushrooms
Clean the champignon mushrooms by removing the earthy part of the stem, then rinse them quickly under running water and cut them into thin strips with the help of a very sharp knife or using the mixer blade suitable for this purpose.
Clean the celery by removing the larger stalks, then cut the heart thinly and chop the tenderest leaves.
In a pan, heat the oil with the peeled garlic cloves and put in a wooden toothpick, to be able to eliminate them more easily after cooking.
Add the celery and let it sizzle for a few moments, then add the mushrooms, salt, pepper and mix on high heat for 1 minute, then lower the heat and cook for 15 minutes, or until mushrooms and celery have become very tender and the cooking primer will have dried almost completely.