Mushrooms with Butter, Spring onions and Spearmint

What you need

• mushrooms - 2.2 lb (1 kg)
• spring onions - 1/2 bunch
• spearmint - 5 stalks
• butter - 4.4 oz (125 g)
• olive oil - 2 tbsp.
• paprika - 1/3 tsp.
• white pepper - a pinch
• salt

Method

Restated from the original video

1. 1

   Cut the spring onions into medium pieces. Clean the mushrooms; halve and slice the larger ones, while the smaller ones can be sliced whole. Finely chop the spearmint and reserve it.

2. 2

   Place the oil, butter, and prepared mushrooms into a pot or deep pan. Cook on high heat, stirring, until the mushrooms begin to release their liquid. Lower the heat, cover the pot, and allow the mushrooms to simmer in the butter.

3. 3

   After the liquid has evaporated, incorporate the spring onions and spearmint, and continue cooking for several minutes. Finish by seasoning with salt, white pepper, and a small amount of paprika.

4. 4

   Present the dish hot, as the butter solidifies upon cooling.

5. 5

   Savor the meal!

Imported from bonapeti.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.