Funghi al olio e limone
Funghi al olio e limone recipe in the italian category
Recipe ingredients:
- 2 tbs olive oil
- 1 lb. white baby mushrooms, stems sliced off even with the base of the head
- 2 – 3 cloves garlic, peeled and finely chopped
- Juice of 1/2 lemon
- Salt and freshly ground black pepper
- 2 tbs. flat-leaved italian parsley, finely chopped
- 2 – 4 tbs. extra virgin olive oil
Recipe method:
- Heat the olive oil in a large saute pan over high heat, then add the mushrooms.
- Saute, shaking the pan vigorously from time to time, for about five minutes, until the mushrooms begin to exude some of their natural juices.
- Lower the heat to medium, add the garlic and saute for a couple of more minutes being careful that the garlic does not burn.
- Squeeze the lemon juice over the mushrooms, taste for seasoning and add salt and pepper to your taste.
- Remove from the heat, pour into a glass or ceramic container and stir in the chopped parsley.
- Add enough additional olive oil to coat the mushrooms evenly.
- Serve at room temperature as part of an antipasto.
Tags: funghi, olio, limone, recipe, italian, recipes, cooking