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Ingredients
1 lb/450 g white mushrooms
5 tbsp Spanish olive oil
2 garlic cloves, finely chopped
squezze of lemon juice
salt and pepper
4 tbsp chopped fresh flat-leaf parsley
crusty bread, to serve
Method
1 Wipe or brush clean the mushrooms, then trim off the stalks close to
the caps. Cut any large mushrooms in half or into fourths. Heat the
olive oil in a large, heavy bottom skillet, add the garlic and cook
for 30 seconds to 1 minute, or until lightly browned. Add the
mushrooms and saute over the high heat, stirring most of the time,
until the mushrooms have absorbed all the oil in the skillet.
2 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 juices and season with salt and pepper. Stir
in the chopped parsley and cook for an additional minute.
3 Transfer the sauteed mushrooms to a warmed serving dish and serve
piping hot or warm. Accompany with chunks or slices of crunchy bread
for mopping up the garlic cooking juices.
1 lb/450 g white mushrooms
5 tbsp Spanish olive oil
2 garlic cloves, finely chopped
squezze of lemon juice
salt and pepper
4 tbsp chopped fresh flat-leaf parsley
crusty bread, to serve
Method
1 Wipe or brush clean the mushrooms, then trim off the stalks close to
the caps. Cut any large mushrooms in half or into fourths. Heat the
olive oil in a large, heavy bottom skillet, add the garlic and cook
for 30 seconds to 1 minute, or until lightly browned. Add the
mushrooms and saute over the high heat, stirring most of the time,
until the mushrooms have absorbed all the oil in the skillet.
2 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 juices and season with salt and pepper. Stir
in the chopped parsley and cook for an additional minute.
3 Transfer the sauteed mushrooms to a warmed serving dish and serve
piping hot or warm. Accompany with chunks or slices of crunchy bread
for mopping up the garlic cooking juices.
