Mushrooms in Zepter pot
I can't forget the first time I put mushrooms in my Zepter pot — I thought I was doing something great, but I ended up forgetting them there while chatting with my sister, and they got way too soft. I don’t know, it feels like I was always in a rush with mushrooms, but since I tried them this way, without meat, just with onion and green garlic, I realized that I could honestly eat them any time of day. Since then, I swear I make this at least once a week. And hey, if I have some cornmeal at home, I’ll whip up a quick polenta because it’s just perfect. The only thing to watch out for is not to forget them on the heat — they really don’t like to sit too long.
Time to make: max 25 minutes, if you don’t get lazy while cleaning the mushrooms and don’t end up scrolling on your phone in the meantime. For about 3-4 decent servings, enough to satisfy someone who’s hungry. It’s not hard, I mean if you’re up for washing and chopping the vegetables, the rest comes together easily.
Why do I stick to this recipe? Because it’s one of the few things that can be made quickly, you don’t have to stand by the stove for an hour, and in the end, you still feel like you’ve eaten something delicious and filling, even without a hint of meat. Even those in my family who turn their noses up at vegetables can’t help but finish everything once they start serving. Well, I can’t vouch for the kids, but it definitely works for adults.
Ingredients: not many, but they should be fresh. 500 g of champignon mushrooms, I get them just right, not too small like buttons, nor huge — I clean and slice them to my desired thickness, honestly. One onion, usually white, not too small, otherwise you won’t taste it, sliced thinly, like for a salad. Three stalks of green garlic, because otherwise it doesn’t come out aromatic — if you can’t find it, dried garlic works too, but it’s not as good, just to be clear. Salt — I never measure according to the recipe, just to taste, but let’s say about a teaspoon. One tablespoon of extra virgin olive oil — here I’m a bit stingy, as it doesn’t need to be swimming in oil; it’s not a stew, but steamed mushrooms with a bit of fat. For the herbs, I play around with dill and parsley, depending on what I feel like, but don’t mix them up too much — dill goes wonderfully with mushrooms, while parsley is better for serving.
Preparation method (step by step, no pretensions):
1. I wash the mushrooms under cold running water quickly, otherwise they soak up water like a sponge. I peel off that thin skin if they look too stained or if I’m in the mood for a more meticulous job (otherwise, I admit, sometimes I skip this step if they look nice). I slice them — not too thin, as I don’t like them turning to mush when cooked. I keep the stems, I don’t throw them away, they’re good too.
2. I peel and slice the onion as mentioned. The thinner, the better, so you don’t feel a chunk of boiled onion in the dish — some can’t stand that, and I know for sure my husband would cry if he bites into a piece.
3. The green garlic — I peel the three stalks and chop them as finely as I can, sometimes including that green leaf if it’s fresh. If I only have dried garlic, I use 2-3 cloves, crushed and chopped, but it’s a different story.
4. I place the Zepter pot on the stove, lid on. Here, if you don’t have a Zepter pot, any pot with a well-fitting lid will do, but it shouldn’t be a thin metal pot, as everything will burn. When it starts to heat up (you can tell with the Zepter pot by the needle on the lid; with other pots, it’s by feel — it should be warm but not steaming), I pour in a tablespoon of olive oil. I don’t let it smoke.
5. Immediately, I toss in all the sliced mushrooms, the onion, and the garlic, stirring gently with a wooden spoon to mix, sprinkling salt over, and putting the lid back on. With the Zepter, I turn off the heat completely; with other pots, I keep it on very low heat (not boiling, just steaming).
6. In about 6-7 minutes, they are ready — I test a slice of mushroom to make sure it’s not raw but also not mushy. If they seem undercooked, I let them go for another 2-3 minutes, but never exceed 10-12 minutes, or you’ll lose that nice texture.
7. At the end, I sprinkle chopped herbs, usually dill first, then parsley. If I have it, I add some freshly ground pepper, it doesn’t hurt at all. I serve immediately, hot, with herbs on top and, if I have it, a drizzle of raw oil.
Tips, variations, and serving ideas
Useful tips
If you don’t have a thick-bottomed pot or a Zepter, be careful not to burn the mushrooms; you need to keep them on low heat and be patient while they steam, not fry them. Don’t add too much salt at the beginning; taste at the end — mushrooms release water, concentrating the flavor, and you risk making it too salty. Some people add water, but I never do that — I just let what comes out of the mushrooms stay, otherwise, it turns into bland soup.
Substitutions
If you don’t have green garlic, as I mentioned, dried garlic works too, but don’t use too much, or you’ll lose the mushroom flavor. For the herbs, if you don’t like dill (and I have relatives who run away from it), just use parsley or even cilantro for those with bolder tastes. If you’re on a diet, you can reduce the oil or swap it for canola oil — it comes out lighter.
Variations
You can also add bell pepper, diced small, for color and a sweet taste. Or a bit of grated carrot, but not too much, as it changes the whole dish. If you want it heartier, throw in a handful of broken green beans a minute or two before you turn off the heat — it’s a different meal, but still quick. For those who want to keep everything vegan, don’t change a thing, it works perfectly.
Serving ideas
I usually serve them over a warm polenta, freshly made — and if I’m in the mood for a treat, I’ll whip up a thick garlic sauce with lots of juice. They also go really well with a slice of toasted bread, lightly drizzled with oil and rubbed with garlic. If I’m at the table with a potato dish, I use these mushrooms as a side, and no one complains. For drinks, a chilled dry white wine works, but I wouldn’t mind a cold beer either. For a complete menu, I add a green salad with tomatoes and some radishes, since they’re in season now.
Frequently asked questions
If I don’t have a Zepter pot, how can I cook the mushrooms?
You can use any pot with a lid that seals well — it’s important not to lose all the steam and to avoid a very thin pot bottom, so the mushrooms don’t stick or burn. Keep the heat very low, and maybe stir halfway through.
Can I use other types of mushrooms instead of champignon?
Yes, absolutely, you can use oyster mushrooms or even porcini, just be mindful of the cooking time — oyster mushrooms are firmer, so you’ll want to add 2-3 more minutes. Porcini, if fresh, should be washed very well to remove any sand, or else they’ll crunch under your teeth.
What if the mushrooms release too much water?
It’s normal for them to release water, but if they seem too watery at the end, leave them uncovered for half a minute over medium heat to evaporate some of it. Don’t let all the liquid evaporate, or the mushrooms will dry out and lose their appeal.
Is it okay to make them in advance and reheat?
Yes, just don’t leave them too long when reheating, just enough to warm them up; otherwise, they become mushy and aren’t as good. Put them in a non-stick pan, stir gently, for a maximum of 2 minutes.
Can I make them without oil if I’m on a diet?
Yes, you can make them without oil, just steam the onion and mushrooms with salt, but stir often to prevent sticking. The flavor won’t be as rounded, but it works.
Nutritional values (approximate)
A bowl of these mushrooms (about 150-170g per serving) has around 60-80 kcal, depending on how much oil you use. 90% of the calories come from the mushrooms (which are mostly water and fiber), oil, and onion. There are about 2-3g of fat per serving (if you use a tablespoon of oil for the whole batch), around 3g of protein, and the same amount of carbohydrates, with plenty of fiber. It’s not a fattening dish; on the contrary, it keeps you full and is easy on the stomach. For those concerned about nutrients: it has some B vitamins, a bit of iron and potassium, but don’t expect it to be a protein powerhouse; it’s more about volume and craving. It goes well with any meal, and it’s not heavy at all.
How to store and reheat
If there are leftovers, I put the mushrooms in a container with a lid in the fridge, and they keep well for about 2-3 days, no more, as after that they develop an unpleasant earthy smell. When I reheat them, I put them in a non-stick pan, without oil, over low heat, just to warm them — not on high heat, as they’ll dry out and lose the freshness of a newly made dish. Sometimes, if I just need them for a snack, I eat them cold straight from the fridge — with a salad or on a slice of toasted bread. I wouldn’t recommend keeping them longer than that, as from experience, they spoil quite quickly, and it’s not worth regretting later.
I washed the mushrooms well, removed the stems, and cleaned the skin. I sliced the mushrooms, chopped the onion into small pieces, and minced the garlic and herbs. I placed the Zepter pot on the heat, covered with a lid. When the Thermocontrol button needle entered the green zone, I added the oil and immediately the mushrooms and other ingredients. I covered the pot again and turned off the heat. The mushrooms cook quite quickly, so I didn't leave them, as I usually do, until the needle reaches the yellow zone. Once prepared, I placed a few spoonfuls of mushrooms on a plate and sprinkled fresh herbs on top. I think a polenta and a garlic sauce would go very well with it, don't you think? :) Enjoy your meal!
Ingredients: 500 g champignon mushrooms, 1 onion, 3 green garlic stalks, dill, parsley, salt, 1 tablespoon extra virgin olive oil
Tags: mushrooms mushroom mushroom recipes mushrooms with garlic and dill zepter recipes ciupecri in zepter pot
