Mushrooms with Garlic and Parsley (Champinones Con Ajo Y Perejil) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 450g/1 lb mixed fresh mushrooms | 5 tablespoons olive oil | 3 cloves garlic, thinly sliced |
| 1 tablespoon lemon juice | salt and freshly ground black pepper | 3 tablespoons finely chopped parsley |
| 1 | Wash the mushrooms only if they are wild. Otherwise, whip over the mushrooms with a slightly moistened cloth. Trim the stems and leave the mushrooms whole or, if large, slice thickly. |
| 2 | Heat the oil in a large frying pan. Add the mushrooms and the garlic and cook over a high heat for about 5 minutes, until lightly browned. Stir often and do not allow the garlic to burn. Add the lemon juice and salt and pepper to taste. Transfer to a warmed dish and sprinkle with parsley. Serve hot or at room temperature. |