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Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced or minced
- 1 small dried red chili, crumbled, or 1/4 to 1/2 teaspoon red pepper flakes
- 2 pounds mushrooms, wiped clean, stems trimmed, cut in half
- Salt to taste
- 1/2 cup dry white wine or fino sherry
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Method
- Heat the oil over medium heat in a large, heavy nonstick skillet.
- Add the garlic and chili or red pepper flakes.
- After about 30 seconds, when the garlic begins to sizzle, add the mushrooms and turn the heat to medium high.
- Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry.
- Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes.
- Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat.
- Serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.
