250g fresh mushrooms, sliced
4 tablespoons freshly squeezed lime juice
Salt to taste
12 sprigs of parsley, leaves removed and stems cut into thin strips
1/2 cup finely chopped onion
4 tablespoons olive oil
1 medium carrot, peeled and cut into thin strips
2 medium tomatoes, cut into small cubes
2 tablespoons chopped fresh cilantro
1 tablespoon ground black pepper
250g fresh mushrooms, sliced
4 tablespoons freshly squeezed lime juice
Salt to taste
12 sprigs of parsley, leaves removed and stems cut into thin strips
1/2 cup finely chopped onion
4 tablespoons olive oil
1 medium carrot, peeled and cut into thin strips
2 medium tomatoes, cut into small cubes
2 tablespoons chopped fresh cilantro
1 tablespoon ground black pepper
In a bowl, soak the mushrooms in water and add the lime juice
Let it sit for 30 minutes
In a large pot with boiling salted water, cook the parsley sprigs for 5 minutes
Drain and reserve
In another pot, fry the onion in olive oil over low heat until translucent
Add the carrot and cook for 10 minutes or until tender
Add the mushrooms and let it simmer for an additional minute
Add the tomatoes, reserved parsley, and season with salt
Stir occasionally to prevent sticking at the bottom of the pot
Cook until the vegetables are tender but still crisp., Then add the cilantro and black pepper
Serve.
