1 kg of fresh mushrooms (champignon)
2 cloves of garlic, finely sliced
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
a pinch of black pepper
1/4 cup of chopped parsley (20 g)
1 kg of fresh mushrooms (champignon)
2 cloves of garlic, finely sliced
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
a pinch of black pepper
1/4 cup of chopped parsley (20 g)
Wash the mushrooms in cold water, trim the stems and discard
Cut the mushrooms into 0.5 cm thick slices and reserve
In a medium skillet, cook the garlic in olive oil over medium heat, stirring occasionally, until it starts to brown (approximately 1 minute)
Add the reserved mushroom, salt, and black pepper and stir, cooking until the mushroom is tender (about 5 minutes)
Add the parsley and stir quickly
Transfer to a serving dish and serve immediately
215 calories per serving
Note: This dish can be prepared ahead of time
Let it cool and refrigerate in a covered container
To reheat, place in a microwave-safe dish, cover and heat on high for 1 minute
A medium-bodied wine like Chianti Classico San Fabiano, Italian, $12.50, or Alabastro 97, Portuguese, R$10.90 would pair well with this dish.
