½ lb portabella mushroom, sliced
½ lb white asparagus, trimmed and chopped
2-3 cloves of garlic, minced
1-2 Tbsp olive oil
½ tsp paprika
A pinch of rosemary
½ cup artichoke, cooked
Cut asparagus in 1 inch length and either steam or boil.
Then, sauté mushrooms with olive oil over medium heat and add asparagus. Saute
2-3 minutes and add artichokes, paprika, salt and rosemary. Give a final stir.
Serve either with yogurt or garlic yogurt on top.
ENJOY
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TURKCE
250 gr portabella mantari, dilimlenmis
250 gr beyaz kuskonmaz, temizlenmis ve dogranmis
2-3 dis sarimsak, dovulmus
1-2 yemek kasigi zeytinyagi
1 cay kasigi kirmizi toz biber
Bir tutam biberiye
½ su bardagi enginar, haslanmis
Kuskonmazi 2.5 cm uzunlugunda kesin ve ister haslayin
isterseniz buharda pisirin. Sonra, mantarlari orta ateste zeytinyaginda kavurun
ve kuskonmazi ilave edin. Yaklasik 2-3 dakika sote edin ve enginarlari, kirmizi
toz biber ve tuzu ekleyin. Hepsini karistirin.
Uzerinde yogurt ya da sarimsakli yogurt ile servis
yapabilirsiniz.
AFIYET OLSUN
1 comment:
I have a few mushrooms and I will try this....I have been traveling so I am now catching up...
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