Tuesday, February 23, 2010


1 lb white mushrooms
5 T olive oil
2 garlic cloves, finely chopped
squeeze of lemon juice
salt and pepper
4 T chopped fresh flatleaf parsley

Wipe or brush clean the mushrooms, then trim off the stems close to the caps.

Cut the large mushrooms in half or into fourths if necesssary.

Heat olive oil in a nonstick skillet, then add garlic and cook for 30 seconds- 1 min. or until lightly browned.

Add the mushrooms and saute over high heat. stirring most of the time, until they have absorbed all of the oil in the skillet stirring from time to time, until the juices have almost evaporated.

Add a squeeze of lemon juice and season to taste with salt and pepper.

Stir in the parsley.

Serve hot.

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