1 tbsp vegan margarine (double if cooking in 2 batches)
1 tbsp olive oil (double if cooking in 2 batches)
sea salt to season
Instructions
Gently wipe dirt off mushroom caps with a clean tea towel if required. Slice mushrooms and heat oil and vegan margarine in a frypan.
Whenever I cook mushrooms I remember the quote from the movie 'Julie and Julia' (love that movie!) and that is 'don't crowd the mushrooms'. If I can believe the movie, this is something that Julia Child used to say and it is good advice. I do tend to crowd them a little more than I probably should but if you put too many mushrooms in a pan they won't cook properly and may end up stewing in their own juice rather than browning nicely. I usually cook mushrooms in a couple of batches to avoid this problem. If you do this, you may need more olive oil and vegan butter than in the ingredients list.
Keep an eye on the mushrooms while they are cooking, if the pan is getting too much juice, increase the heat slightly so they don't stew. Stir mushrooms regularly so they cook on both sides. Sprinkle with sea salt as they cook. Mushrooms need to be well cooked for their full flavour to come out. When you think they are cooked, I suggest to taste one to make sure before removing them from the pan. The difference between tasteless mushrooms and delicious, bursting with flavour mushrooms can sometimes only be a 1 minutes extra in the pan. Salt is also important for helping to bring out their flavour.
Transfer mushrooms to a bowl as cooked and cover until ready to serve.
Recipe by my vegan plate at https://www.myveganplate.com/big-breakfast/