Mushrooms – the delicious vegan alternative to animal products in dishes! Wild mushrooms have a richer aroma and taste than cultivated mushrooms, but they can only be collected by professional mushroom pickers. Although I am familiar with several types of wild mushrooms, I prefer to cook with cultivated mushrooms. I often buy cultivated brown mushrooms and prepare various dishes with them.

And why “Gardener’s Mushrooms”? Many years ago, gardeners used for food simple ingredients that they lovingly grew in their gardens or gathered from the fields and forests. Village dishes were prepared by boiling or baking, but each time with different ingredients. I have been preparing the “Gardener’s Brown Mushroom” recipe for the past 15 years mainly for my husband Danail – he likes the richer flavor of cultivated brown mushrooms, while I prefer the lighter flavor of cultivated white mushrooms. I combine the taste and aroma of the mushrooms with the sweet taste of the white onion and with the intense aroma of the celery leaves, I add ground coriander for depth and density of the aromas. A few simple and affordable ingredients that combine to make a wonderful low-calorie meal! I serve the “Gardener’s Brown Mushrooms” with a slice of gluten-free buckwheat bread “Danara”, but when I don’t have bread I add some cooked rice.

Gardener’s brown mushrooms

Course: Main dishes, Recipes









Brown mushrooms with onion


  • 450 g brown mushrooms

  • 500 g onion

  • 7 g Himalayan pink salt
    can be replaced with any other salt

  • 5 g ground coriander seeds

  • 50 ml filtered water

  • 20 g cold-pressed grape seed oil

  • 35 g celery leaves
    can be replaced with parsley leaves


  • I wash the mushrooms with water and drain them well. With a sharp knife, I cut each mushroom into 2 halves and then cut each half into 5 mm thick slices. I clean the onion from the dry shell and wash it. I cut the onions by cutting each bulb in half and then cutting each half into 5mm thick slices. I wash the celery leaves, drain them well and cut them into small pieces.
  • In a pot with a non-stick stone coating, I put the chopped onion and the chopped mushrooms, add the salt and ground coriander, pour the filtered water and put the lid on. I put the pot on the stove and turn it on to heat on the highest setting. I stir periodically and cook until the onions and mushrooms are completely softened – for about 15 minutes. I turn off the heat, remove the pot and leave aside to cool for 5 minutes.
  • In the pot I add the chopped celery leaves and the grape seed oil, mix well. I let the dish cool for another 5 minutes.
  • I put the mushrooms in appropriate plates and serve as a main course with slices of gluten-free buckwheat bread “Danara”. You can replace the slices of gluten-free bread with boiled potatoes or boiled rice.


  • Nutritional value per 100g. product:
  • Energy value – 49.43 kcal
  • Proteins – 2.03 g
  • Carbohydrates – 6.15 g
  • Fat – 2.01 g
  • Fiber – 1.80 g
  • You can find the recipe for gluten-free buckwheat bread “Danara” in the category “Breakfasts”!