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.
PREP TIME 5 minutes
COOK TIME 10 minutes
SERVES 6
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.