These Syn Free Sautéed Garlic Mushrooms accompany any dish really well, from breakfasts, to lunches to dinners.
One thing that can be hard to accomplish on Slimming World is tasty sautéed food. Spray oils don’t always cut it, as the food tends to be dry unless you are using a good amount of spraying. I have an awesome tip for getting that lovely sauté flavour without the need for lots of oil. The key is broth or stock.
Although this recipe is for Sautéed Garlic Mushrooms, this technique will work for most veg. It is great for browning onions, celery and carrots for the base of a sauce. Achieve delicious sautéed cabbage or kale and one of my favs French Green Beans, taste so amazing cooked this way, I could literally just each a plate of those on their own.
One thing I that I really hate is dried out or watery cooked mushrooms, they look anaemic and just have very little flavour. This technique for mushrooms is amazing, once you cook these Syn Free Sautéed Garlic Mushrooms this way, you will come back to this recipe again and again.
Serve these Sautéed Garlic Mushrooms, on steak, on toast with poached eggs for breakfast, as a side to breakfast. With chicken or pork, the list is endless.
Once cooked I like to sprinkle with a little fresh Italian parsley, as the green makes them look so pretty. You can leave it out if you prefer. These mushrooms are also gluten and dairy free and vegetarian friendly if you use a vegetable stock.
It’s hard to believe these haven’t been cooked in loads of butter or oil – they taste amazing!!!
Syn Free Sautéed Garlic Mushrooms
These Syn Free Sautéed Garlic Mushrooms accompany any dish really well, from breakfasts, to lunches to dinners.
Ingredients
- 400g of mushrooms, sliced
- 1 clove of garlic, crushed
- salt and black pepper
- spray oil
- approx 1 cup (240ml) of Chicken or Vegetable Stock
- fresh chopped Italian parsley
Instructions
- Spray a frying pan over a medium high heat with spray oil
- Add the garlic, just to infuse the flavour
- Add the sliced mushrooms and add a little bit of the stock.
- Once the stock reduces down, add a little more
- Keep doing this process until the mushrooms are lovely and golden.
- Season as needed with salt and black pepper
- Sprinkle with fresh chopped Italian parsley
Notes
This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy - syn free per serving
- Green/Vegetarian - syn free per serving
- SP/Original - syn free per serving
- WW Smart Points - 0 per serving
- Gluten Free/Dairy Free - ensure the stock you use has no added gluten or dairy
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 52Total Fat: 0.7gSaturated Fat: 0.1gCholesterol: 2.5mgSodium: 489mgCarbohydrates: 7.6gFiber: 2.9gSugar: 3.5gProtein: 6.9g
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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When you say ‘a little’ stock, how much are we talking about? A splash?
I use 180ml in total, I just add a little at a time, reduce it down and then add some more, it gives the mushrooms a lovely caramelization.