SPICY MUSHROOMS WITH CHILI PEPPERS AND GARLIC
USEFUL TIP:
The best way to protect your unpacked, loose mushrooms from fridge humidity is inside a paper bag or wrapped with newspapers.
RATING
SERVES
6
PREP TIME
5 min
COOK TIME
10 min
Ingredients
- 1 pound ½ kilo small button mushrooms, whole
- 1 Tbsp extra virgin Greek olive oil
- 3 large garlic cloves peeled and cut into paper-thin slivers
- 1 small dried chili pepper chopped (with seeds)
- Greek sea salt to taste
- ½ cup low sodium beef or chicken broth
- 1 Tbsp fresh lemon juice
- ¼ cup fresh parsley finely chopped
Instructions
-
Trim the mushrooms. Rinse in a colander and pat dry.
-
In a large, deep skillet, heat the olive oil over low flame and cook the garlic and chili pepper until the garlic begins to turn a light gold. Add the mushrooms, toss to coat in the oil, and season with salt. Raise the heat a little and pour in the broth. Cover slightly and cook for about 8 minutes, until the mushrooms are tender.
-
Add the lemon juice and parsley and continue cooking for another 2 to 3 minutes. Serve hot or warm, with all the pan juices.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
