Sautéed Mushrooms (Mantar Sote)

Wash 300 g of cultivated mushrooms, cut them into julienne strips, and cook them in a pan with the lid off, stirring until they release and absorb their liquid. Once the liquid has evaporated, add half a water glass (about 200 ml / 3/4 cup + 1 tbsp) of vegetable oil, 1 finely diced onion, 2 long green peppers, and 1 julienned red bell pepper, then sauté everything together. Add 2 large tomatoes cut into cubes, 1/2 teaspoon of black pepper, 1/2 teaspoon of Aleppo pepper flakes, and 1/2 dessert spoon of salt, then stir to combine. Leave to cook over low heat until the liquid thickens.

About This Recipe

Our country is truly a mushroom paradise. Rich in biological diversity, Turkey ranks among the top 20 countries in the world for mushroom production. The leading countries globally are the Netherlands, France, and the USA. Turkey is steadily increasing its mushroom export volume. Significant quantities of mushrooms are exported particularly from the free trade zones in Mersin and Kocaeli. Mushrooms grown in their natural habitat in Turkey are exported to Europe, the Far East, and Arab countries. Compared to other countries, Turkey has a greater abundance of wild mushrooms.

Research has shown that mushrooms, which are also very rich in protein, are healthier than animal protein. Mushrooms contain as much protein as milk, along with a wide range of vitamins and minerals. Since they contain negligible amounts of sugar and fat, they are known to be widely consumed by those aiming for a healthy diet. Some mushroom varieties are also used in the treatment of anemia.

Having talked about all these benefits, we would love to share our classic Sautéed Mushroom (Mantar Sote) recipe. It's a great sauté — but we can't go without also mentioning this: try our Pan-Fried Mushrooms recipe as soon as possible — you won't regret it. Enjoy!