How to make
Chop the spring onions into medium sized pieces. Clean the mushrooms, cut the larger ones in half and slice them, the smaller ones you can slice as they are. Chop the spearmint finely and set aside.
In a pot or a deep pan, add the oil, butter and chopped mushrooms and stir on high temperature until they start releasing their juices. Reduce the heat, cover the pot with lid and let the mushrooms simmer with the butter.
Once the liquid has evaporated add the spring onions and spearmint, and let them cook for a few minutes. Finally season with salt, white pepper and a little paprika.
Serve hot, since the butter tends to harden when it cools.
Enjoy!
