Dandelion Mushrooms
Discover the earthy elegance of Dandelion Mushrooms, a flavorful recipe that transforms simple ingredients into a show-stopping side dish or light appetizer. Featuring tender sautéed mushrooms paired with vibrant, slightly bitter dandelion greens, this dish is elevated with fragrant garlic, shallots, fresh thyme, and a bright hint of lemon juice. Cooked to perfection in a buttery olive oil blend, the greens and mushrooms meld together in a harmony of textures and flavors. Topped with optional Parmesan cheese for a savory finish, this recipe is perfect served warm alongside roasted meats or spooned onto crusty bread for an irresistible starter. Ready in just 30 minutes, this nutrient-packed dish celebrates the beauty of fresh, seasonal greens with rustic sophistication. Keywords: Dandelion Mushrooms, sautéed mushrooms, dandelion greens recipe, quick side dish, easy appetizer, seasonal vegetables.
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Recipe Information
Ingredients
- 500 grams Mushrooms (button, cremini, or wild mushrooms)
- 200 grams Fresh dandelion greens
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 medium Shallot, finely chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Clean the mushrooms by wiping them with a damp paper towel and trim the stems. Slice larger mushrooms into bite-sized pieces.
Rinse the dandelion greens thoroughly to remove any dirt, then roughly chop them into 2-3 inch pieces. Pat them dry with a kitchen towel.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chopped shallot and minced garlic to the skillet and sauté for 2-3 minutes, or until aromatic and softened.
Add the mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they release their juices and begin to brown.
Season the mushrooms with salt, black pepper, thyme, and a squeeze of lemon juice, then stir to combine.
Push the mushrooms to one side of the skillet and add the remaining tablespoon of olive oil and butter.
Add the chopped dandelion greens to the pan, stirring to coat them in the oil and butter mixture. Cook for 3-4 minutes, or until slightly wilted but still vibrant green.
Mix the mushrooms and dandelion greens together and cook for another 1-2 minutes to blend the flavors.
Taste and adjust seasoning if needed. Sprinkle with grated Parmesan cheese, if using, before serving.
Serve warm as a side dish, or over crusty bread for a light appetizer.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
