Sote de pleurotus cu sos de unt si prosecco – reteta rapida, eleganta si plina de aroma!Cine zice ca nu poti transforma niste ciuperci simple intr-o mancare de restaurant in mai putin de 30 de minute n-a incercat sote-ul asta de pleurotus! Fragede, rumenite usor si imbracate intr-un sos catifelat de unt si prosecco, ciupercile devin vedeta mesei fara prea mult efort. Reteta e simpla, dar cu acel „ceva” care iti face casa sa miroasa a weekend si a pofta buna. E genul de preparat pe care il poti face cand vrei ceva rapid, dar sofisticat. Merge perfect langa un peste la gratar, o bucata de carne fripta sau chiar simple, cu o felie de paine buna, gata sa absoarba tot sosul acela auriu si aromat.

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INGREDIENTE (pentru 2 portii)

• 500 grame ciuperci Pleurotus
• 1 lingura ulei de masline
• ½ lingurita boia dulce (sau picanta, daca iti place cu un strop de foc)
• ½ lingurita oregano
• 100 grame unt
• 150 ml prosecco
• 3 catei de usturoi
• ½ legatura patrunjel verde
• Sare dupa gust

Curatam bine ciupercile Pleurotus, le clatim rapid sub jet de apa rece si le stergem cu un servet absorbant.

Incalzim o tigaie incapatoare si adaugam jumatate de lingura de ulei de masline. Punem ciupercile intr-un singur strat (chiar daca lucram in doua transe) si le presaram cu sare, boia si oregano. Le prajim pe ambele parti 2–3 minute, pana cand devin aurii si usor crocante. Le scoatem intr-un bol si repetam procesul cu restul ciupercilor.

In aceeasi tigaie, punem 50 g de unt, iar cand se topeste adaugam prosecco-ul, usturoiul zdrobit si restul de boia. Lasam sosul sa fiarba 5 minute, ca aromele sa se intrepatrunda, apoi adaugam ciupercile inapoi in tigaie. Cand sosul incepe sa se lege, punem restul de unt si amestecam usor, pana obtinem o textura catifelata si lucioasa.

Presaram deasupra patrunjel verde tocat si servim imediat, fie ca garnitura langa carne sau peste, fie ca fel principal, cu o felie de paine prajita perfecta de inmuiat in sos.

Rezultatul? O explozie de gusturi: ciuperci fragede, sos aromat, o nota discreta de prosecco si un miros care te ademeneste din prima.

Detaliile video ale retetei:

Daca v-a placut reteta de Sote de pleurotus cu sos de unt si prosecco, va invit sa incercati si:

English version

Sautéed Oyster Mushrooms with Butter and Prosecco Sauce

Sautéed Oyster Mushrooms with Butter and Prosecco Sauce – a quick, elegant, and flavor-packed recipe! Who says you can’t turn a handful of simple mushrooms into a restaurant-worthy dish in under 30 minutes? They’ve clearly never tried this sautéed oyster mushroom recipe! Tender, lightly browned, and wrapped in a silky butter and prosecco sauce, these mushrooms become the star of the table with almost no effort. The recipe is simple but has that special “something” that makes your home smell like the weekend — cozy and full of appetite. It’s the kind of dish you make when you want something quick yet sophisticated. It pairs beautifully with grilled fish, a piece of roasted meat, or even on its own, with a slice of good crusty bread ready to soak up all that golden, aromatic sauce.

INGREDIENTS (for 2 servings)

• 500 grams oyster mushrooms
• 1 tbsp olive oil
• ½ tsp sweet paprika (or hot, if you like a little heat)
• ½ tsp oregano
• 100 grams butter
• 150 ml prosecco
• 3 garlic cloves
• ½ bunch fresh parsley
• Salt to taste

Clean the oyster mushrooms thoroughly, rinse them quickly under cold running water, and pat them dry with a paper towel.

Heat a large skillet and add half a tablespoon of olive oil. Arrange the mushrooms in a single layer (cook in two batches if needed) and sprinkle with salt, paprika, and oregano. Sauté them on both sides for 2–3 minutes, until golden and slightly crisp. Remove them to a bowl and repeat with the remaining mushrooms.

In the same pan, melt 50 g of butter. When it starts to foam, add the prosecco, crushed garlic, and the remaining paprika. Let the sauce simmer for about 5 minutes to blend the flavors, then return the mushrooms to the pan. Once the sauce begins to thicken slightly, add the remaining butter and stir gently until you get a smooth, glossy texture.

Sprinkle freshly chopped parsley on top and serve immediately — either as a side dish alongside meat or fish, or as a main course with a slice of toasted bread, perfect for soaking up the sauce.

An explosion of flavors: tender mushrooms, a fragrant buttery sauce, a subtle note of prosecco, and an aroma that draws you in from the very first moment.

If you enjoyed this recipe for Sautéed Oyster Mushrooms with Butter and Prosecco Sauce, you might also like Oyster Mushroom Soup, Salad with marinated mushrooms or Mushrooms with garlic mayonnaise.

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