1 kg of fresh mushroom
2 cloves of garlic, finely sliced
1/4 cup of olive oil (60 ml)
1 tablespoon of salt
1 pinch of thyme
1/4 cup of chopped parsley (20 g)
1 kg of fresh mushroom
2 cloves of garlic, finely sliced
1/4 cup of olive oil (60 ml)
1 tablespoon of salt
1 pinch of thyme
1/4 cup of chopped parsley (20 g)
Wash the mushrooms under running water, cut off the lower stem ends and discard
Cut the mushrooms into 0.5 cm thick slices and reserve
In a medium pan over medium heat, sauté the garlic in olive oil, stirring occasionally, until lightly browned (about 1 minute)
Add the reserved mushroom, salt, and thyme, and stir occasionally until the mushroom is tender (approximately 5 minutes)
Add the chopped parsley and mix quickly
Transfer to a serving dish and serve immediately
215 calories per portion
Note: This dish can be prepared the night before
Allow it to cool and store in the refrigerator in an airtight container
To reheat, place in a microwave-safe container, cover, and heat on high for 1 minute
Mushroom triangle with a rich, medium-bodied wine, such as Chianti Classico San Fabiano, Italian, $12.50, or Alabastro 97, Portuguese, R$10.90.
