Cogumelos à Bulhão Pato
Cogumelos à Bulhão Pato is a classic Portuguese dish, named after the famous chef: simple yet incredibly flavourful, with tender mushrooms simmered in rich olive oil, garlic, fresh herbs, and a bright splash of lemon. This 100% vegan version keeps the authentic, bold garlic‑and‑herb flavour and juicy texture, using no butter, dairy, or animal products at all — perfect as a starter, side dish, or topping for crusty bread.
Shared by deny
Time
20 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 500 g fresh mushrooms (button, chestnut, or cremini), cleaned and halved or quartered if large
- 4 cloves garlic, thinly sliced or finely chopped
- 4 tbsp extra virgin olive oil (generous amount for authentic flavour)
- 1 bay leaf.. ¼ cup fresh parsley, finely chopped (plus extra for garnish)
- 1 tbsp fresh lemon juice.. Sea salt and freshly ground black pepper, to taste
- Optional: pinch of dried oregano or a tiny pinch of chilli flakes for extra warmth
👩🍳 Instructions
- 1
Prep ingredients: Wipe mushrooms clean with a damp cloth — avoid soaking them, as they absorb water easily and will turn soggy. Cut larger mushrooms into even pieces so they cook uniformly. Slice the garlic thinly so it infuses the oil without burning quickly.
- 2
Infuse the oil: Heat the olive oil in a large frying pan over medium‑low heat. Add the sliced garlic and bay leaf, cooking gently for 2 minutes until the garlic releases its aroma and turns pale golden — do not let it brown or burn, as this will make the dish bitter.
- 3
Cook the mushrooms: Turn the heat up slightly to medium, add all the mushrooms, salt, and pepper. Stir well to coat every piece in the fragrant oil mixture. Cook for 8–10 minutes, tossing occasionally, until the mushrooms release their liquid, then cook further until the liquid reduces and the mushrooms become tender and slightly golden at the edges.
- 4
Finish with flavour: Remove the bay leaf. Stir in the fresh parsley and fresh lemon juice, tossing for just 30 seconds to blend all the flavours together. Taste and add more salt, pepper, or lemon juice if needed.
- 5
Serve: Transfer immediately to a warm plate, drizzle with any remaining oil from the pan, and scatter with extra fresh parsley. Serve piping hot alongside crusty bread to soak up every drop of the delicious garlic‑infused oil.