Yield: 1 servings
|6 tablespoons||Olive oil|
|3||Cloves garlic; finely sliced|
|1||Chilli peppers; (1 to 2)|
|1 tablespoon||Parsley; chopped|
|½||Lemon; juice of|
|Salt to taste|
Wash the mushrooms and, depending on their size, slice them or leave them whole, trimming off the ends of the stalks. Heat the olive oil, add the garlic and chilli peppers.
Before they start to brown, add the mushrooms, season with salt and saut over a strong flame. Turn down the heat and stir in the lemon juice and the parsley. Saut until the juices from the mushrooms have evaporated.
Remove the mushrooms from the pan and serve immediately.
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Carlton Food Network
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