Ingredients Jump to Instructions ↓

  1. :

  2. 2 tbs olive oil

  3. 1 lb. white baby mushrooms, stems sliced off even with the base of the head

  4. 2 - 3 cloves garlic, peeled and finely chopped

  5. Juice of 1/2 lemon

  6. Salt and freshly ground black pepper

  7. 2 tbs. flat-leaved italian parsley, finely chopped

  8. 2 - 4 tbs. extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large saute pan over high heat, then add the mushrooms.

  2. Saute, shaking the pan vigorously from time to time, for about five minutes, until the mushrooms begin to exude some of their natural juices.

  3. Lower the heat to medium, add the garlic and saute for a couple of more minutes being careful that the garlic does not burn.

  4. Squeeze the lemon juice over the mushrooms, taste for seasoning and add salt and pepper to your taste.

  5. Remove from the heat, pour into a glass or ceramic container and stir in the chopped parsley.

  6. Add enough additional olive oil to coat the mushrooms evenly.

  7. Serve at room temperature as part of an antipasto.


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