Sautéed Mushrooms in Red Wine & Garlic

Sautéed mushrooms in red wine & garlic

It is all a matter of degree. American fried foods such as French fries and onion rings are unhealthful because deep frying and adding breading causes much oil retention, doubling or tripling the food’s caloric content.
So today I give u a gluten free wrap. No sorts breads required so this gets healthier in it’s own way.
In stir-frying, a Chinese cooking technique called chao, a small amount of oil is used at high temperatures to quickly sear or steam the food. Vegetables and small pieces of meat, seafood, or tofu used in this technique retain much less oil. Today my main ingredient is mushrooms. While the traditionally used peanut oil is moderately saturated, the small amount in the food is acceptable but here I use combination of butter & olive oil.
Heating destroys some nutrients so vegetables cooked more quickly and thus exposed to heat for a shorter time retain more nutrition. Steaming and stir-frying help to retain the heat sensitive nutrients.
Traditional stir-frying is difficult in a typical American kitchen. The high heat needed tends to cause fumes that household ventilation systems cannot evacuate efficiently. Because of spattering oil, cooks may keep the oil temperature lower and negate the quick cook benefit of stir-frying. Performed properly, however, stir-frying is a reasonably healthful way to prepare food which will not make cholesterol worse.

Sautéed mushrooms in red wine & garlic

Ingredients
1 packet button mushrooms sliced
1/2 yellow bell pepper sliced
1/2 green bell pepper sliced
1 medium size onion finely sliced
4/5 baby corns par boiled & sliced
3 tbsp Spring garlic
2 tbsp chopped coriander leaves
3 tbsp chopped spinach leaves
3 cloves garlic
60 ml red wine
60 ml vegetable stock
20 ml soy sauce
1 tbsp butter
1 tbsp olive oil
Salt & pepper to taste

Method

Heat oil & butter in a non stick skillet & add chopped garlic.

Add onions and sauté till they soften, then add mushrooms and cook till they turn brown.

Add vegetable stock add cook till it’s reduced. Now add all the remaining veggies with the wine & cook till the wine evaporates.

Sprinkle salt & pepper as per your taste & serve hot immediately with some iceberg lettuce.