This is delicious with some good rustic bread, to mop up all the buttery garlic cooking juices.
Serves: 6 (as tapa)
Skill level: Easy
500g chestnut button mushrooms
olive oil (preferably Spanish)
a knob of butter
2-3 x garlic cloves, finely chopped
salt and freshly ground black pepper
flat leaf parsley, finely chopped
- Make sure the mushrooms are free of loam and quarter.
- Heat the olive oil and add the butter. Add the garlic and gently fry about 30 seconds to 1 minute, until lightly browned.
- Add the mushrooms and turn the heat up and fry for 2 to 3 minutes, until the mushrooms have absorbed all the oil and butter.
- Reduce the heat and sprinkle over a little salt. This will help to release the mushroom juices into the pan. Put a lid on the pan and leave to cook for a few minutes.
- When the mushrooms have started to release their juice, turn the heat up and stir constantly for 3 to 4 minutes until most of the juice has evaporated.
- Add a squeeze of fresh lemon juice and a little black pepper. (You probably won't need any more salt, as you have already salted the mushrooms).
- Stir in the parsley and serve warm.
- Replace some of the cultivated mushrooms with a mixture of wild mushrooms, such as wood blewits or chanterelles.
- Prepare courgettes in the same way as the mushrooms, (although deseed them before frying). Fry together with a small, finely chopped onion, before adding the garlic.