Funghi al Olio e Limone
ItalianVegetarianEasy15 minBy Northstar
Ingredients
Servings
4
- 2 tbsp olive oil
- 1 lb white baby mushrooms, stems trimmed flush with caps
- 3 clove garlic, peeled and finely chopped
- 0.5 lemon juice only
- 2 tbsp flat-leaf Italian parsley, finely chopped
- 4 tbsp extra virgin olive oil, for coating
- 1 pinch salt and freshly ground black pepper
Instructions
- 1
Heat the olive oil in a large sauté pan over high heat until very hot. Add the mushrooms.
- 2
Sauté, shaking the pan vigorously from time to time, for about 5 minutes until the mushrooms begin to release their natural juices.
- 3
Lower heat to medium, add the garlic, and sauté for 2 more minutes, being careful not to burn the garlic.
- 4
Squeeze the lemon juice over the mushrooms. Season with salt and pepper to taste.
- 5
Remove from heat and pour into a glass or ceramic container. Stir in the chopped parsley and enough extra virgin olive oil to coat the mushrooms evenly.
- 6
Serve at room temperature as part of an antipasto spread.