Seared Mushrooms with Spicy Green Sauce
Seared mushrooms, drenched in garlic butter sauce,stuffed into pita bread. Add Zhug (spicy green sauce), and WOWZER!
This made a perfect birthday meal. Sure, my celebration was very different from last year. I’m doing alright though.
I may be celebrating my birthday with my cat (last year it was friends), but here is still much to be thankful for.
I took a couple of quick photos of the meal, because I was too buys eating. haha
These seared mushrooms in a garlicky butter sauce, scallions, and a mildly spicy sauce are extremely delicious!
Here’s how I discovered this pita pocket meal. Back in 2019 we visited my daughter in New York for a week.
Fortunately we decided to catch a quick meal on the way to the way to the train station. She took us to Chelsea Market.
There were a ton of wonderful places to eat, but we were especially intrigued by the aromas wafting from one place.
The name of the restaurant is Miznon.I had never tried Israel food before, but I was hooked from the first bite!
The photo above is of the pita sandwich I ate. (I didn’t take that picture.)
Doesn’t that look YUM?! It really is, and let’s take a moment to salivate over that pita bread too!
It’s so fluffy and soft. I do have a copy cat recipe, which I hope to make very soon.
Here’s a description of the sandwich… “A whole forest burned on hot steel, scallions, sour cream, spicy sauce.”
The spicy sauce is excellent, but a bit too hot for me. I usually adore hot and spicy, so I don’t know.🤷♀️
I whipped up my own version of the Spicy Green Sauce, because it goes so well with just about everything.
It’s based on Zhug (Skhug). I changed it a bit, and I made it much milder. I can’t wait until you try it.
Vegan Pesto also tastes amazing on seared mushrooms
I added a big spoonful of this sauce, and I also some Follow Your Heart sour cream.
I have leftovers, so I’m going to have it for dinner too. Yes, it really is that good!
For dessert, which is very important lol, I made my luscious and fudgy brownie recipe.
This time I used a dark chocolate, orange peel bar. Soooo good!
The brownies are actually pretty thick, but the camera angle distorts that a bit.
This is a smaller batch, 8 x 8″ pan size, but you can double the recipe and bake them in a 9 x 13″ pan.
Good thing I glanced behind me, while taking this photo, because yeah… I caught her before she got closer. haha
I don’t blame her though. Look at that crackly, shiny top and all that rich chocolate decadence. It tastes even better!
You know what? This actually turned out to be a happy birthday celebration.
But I can’t wait until we can enjoy our birthdays together with friends and family again. (Maybe with this fun cake! )
In the meantime, please take care of yourself, and also stay safe and healthy! Sending lots of love ❤️
Seared Mushrooms in Garlic Butter with Scallions
Print RecipeIngredients
- 2 tablespoons olive oil
- 16 oz mushrooms, cleaned and sliced*
- 1 tablespoon butter
- 3 cloves garlic , chopped
- 4 green onions , finely chopped
- 1/4 to 1/2 teaspoon salt
- pinch of ground black pepper
Instructions
Heat olive oil in a large skillet on medium high heat until hot but not smoking. Add sliced mushrooms, and saute for about 2 minutes, regularly stirring with a spatula.
Cover with the lid and continue cooking the mushrooms for another 2 minutes, occasionally stirring. Having the lid on will allow mushrooms to generate some moisture and not get burned.
Remove the lid after mushrooms have released their moisture. Add the butter and saute for about 5 minutes more on medium-high heat, stirring with a spatula.
Turn off the heat and add the garlic. Cook until fragrant, about 30 seconds. Add the green onions, 1/4 teaspoon salt, and pepper. Taste and add more salt and pepper if needed.
Notes
*I used a mix of mushrooms- white and baby bella, but wild mushrooms elevate this recipe to extraordinary!
