Garlic mushrooms
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 40g/1½oz butter
- 500g/1lb 2oz white mushroomsor chestnut, halved or quartered; or button chestnut mushrooms kept whole
- 2 garlic clovesminced
- large handful of parsleyleaves, very roughly chopped
Nutrition: Per serving
- kcal95
- fat9g
- saturates5g
- carbs1g
- sugars1glow
- fibre1g
- protein3g
- salt0.2g
Method
step 1
Melt the butter in a heavy frying pan or skillet over a medium-high heat. When the butter stops sizzling and starts to turn a light brown, throw in the mushrooms and turn the heat up to very high.
step 2
Season generously with cracked pepper and salt and allow to cook undisturbed for a few mins. No juices should ooze out of the mushrooms; if they do, your pan isn’t hot enough and you’ll need to turn up the heat to bubble the juices down. Toss the pan and continue to cook all over for 4-5 mins.
step 3
With the mushrooms glistening and cooked through, toss through the garlic and cook for 2 mins more. Stir in most of the parsley and leave for another 30 secs. Serve the mushrooms straight from the pan as a side dish, on toast or tossed through spaghetti, with a sprinkling of the remaining parsley.
