Wash 1 package of cultivated mushrooms and slice them into long strips.

In a pot, sauté the mushrooms in 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil together with 1 julienned red bell pepper, 1 finely chopped garlic clove, and 1 finely chopped long green pepper. Add 1 diced potato and stir for a bit. Add 1 tablespoon of salça and stir a little more.

Add just enough water to barely cover the ingredients. Sprinkle in 1 dessert spoon (about 2 tsp) of salt and 1 teaspoon of black pepper. Leave to cook on low heat. Enjoy your meal!

Cooking Tip

You can increase the quantities according to the number of servings needed.

Pro Tip

Sautéing the mushrooms until all the water they release has fully evaporated will intensify the flavor. Be sure to let them cook off all their liquid.
The potato absorbs the soft texture of the mushrooms and adds a hearty flavor to the dish; the mild aroma of the mushrooms pairs wonderfully with potato.

About This Recipe

Mushrooms are not classified as plants because they cannot perform photosynthesis. They fall between the animal and plant kingdoms, forming their own kingdom known as fungi. In other words, they are neither animal nor plant. Today, it is scientifically possible to identify 1,000,000 species of mushrooms. Of these, 850,000 species are smaller than 2 mm, while the remaining 150,000 species are larger than 2 mm. Although most live in tropical regions, our country is home to 10,000 species. This makes us a country rich in mushroom varieties. We said our country is a mushroom paradise — however, only around 40 of these are edible mushroom species. Of these 40 types, 25 are exported, while only 3 to 5 varieties are typically found in supermarkets.

Among the commercially traded mushroom varieties, those known as meadow, çörek, truffle, imperial, oyster, kanlıca, beech, morel, lamb, ox, and milkless mushrooms have high commercial value. These species are either harvested from nature or cultivated. Uncontrolled harvesting from nature is quite dangerous as it can threaten their survival. Today, our country is on its way to becoming Europe's largest mushroom supplier.

One of the healthiest ways to store mushrooms is to dehydrate fresh mushrooms to remove their moisture, then soak them in hot water before adding them to dishes when needed. Another method is to store them in the freezer. To do this properly, the mushrooms must be thoroughly cleaned first.

Sautéed Mushroom lovers, are you here? Today we are preparing yet another wonderful dish with our beloved mushrooms. Warning! Our Mushroom and Potato Stew recipe contains an extreme amount of flavor. Bon appétit in advance.