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Sauteed Garlic Mushrooms

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 Serves: 6
450g / 1 lb white mushrooms
5 tbsp Spanish olive oil
2 garlic cloves, finely chopped
squeeze of lemon juice
salt and pepper
4 tbsp chopped fresh flat-leaf parsley
crusty bread, to serve

Wipe or brush clean the mushrooms, then trim off the stalks close to the caps. Cut any large mushrooms in half or into quarters. Heat the olive oil in a large, heavy-based, frying pan, add the garlic and cook for 30 seconds-1 minute or until lightly browned. Add the mushrooms and saute over high heat, stirring most of the time, until the mushrooms have absorbed all the oil in the frying pan.

Reduce the heat to low. When the juices have come out of the mushrooms, increase the heat again and saute for 4-5 minutes, stirring most of the time, until the juices have almost evaporated. Add a squeeze of lemon juice and season to taste with salt and pepper. Stir in the chopped parsley and cook for an additional minute.

Transfer the sauteed mushrooms to a warmed serving dish and serve piping hot or warm. Accompany with chunks or slices of crusty bread for mopping up the garlic cooking juices.

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