Champinones al Ajillo-Spanish Garlic Mushrooms

[Guest guest]

Champinones al Ajillo-Spanish Garlic Mushrooms

 

3 tablespoons extra virgin olive oil

8 large button mushrooms, peeled or wiped clean and quartered

2 or 3 cloves garlic, finely chopped

1 tablespoon lemon juice

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sea salt

1/4 to 1/2 teaspoon dried chili flakes

1 teaspoon finely chopped fresh flat-leaf parsley

 

Heat the olive oil in a large frying pan over a medium heat and cook the

mushrooms for two minutes, stirring regularly. Add the garlic, lemon juice, sea

salt, pepper and chili flakes and cook for a further 4 minutes. Remove from the

heat, stir through the parsley and serve on small plates.

Variation: For an Italian twist, toss these mushrooms through cooked pasta and

sprinkle with a little Parmesan cheese. Serves 2.

[Guest guest]

I'm Spanish, this sounds really good.

Thanks for sending it in

 

Miguel

 

, Phil Greenwald <philgreenwald99

wrote:

>

>

> Champinones al Ajillo-Spanish Garlic Mushrooms

>

> 3 tablespoons extra virgin olive oil

> 8 large button mushrooms, peeled or wiped clean and quartered

> 2 or 3 cloves garlic, finely chopped

> 1 tablespoon lemon juice

> 1/4 teaspoon freshly ground black pepper

> 1/2 teaspoon sea salt

> 1/4 to 1/2 teaspoon dried chili flakes

> 1 teaspoon finely chopped fresh flat-leaf parsley

>

> Heat the olive oil in a large frying pan over a medium heat and cook the

mushrooms for two minutes, stirring regularly. Add the garlic, lemon juice, sea

salt, pepper and chili flakes and cook for a further 4 minutes. Remove from the

heat, stir through the parsley and serve on small plates.

> Variation: For an Italian twist, toss these mushrooms through cooked pasta and

sprinkle with a little Parmesan cheese. Serves 2.

>