This recipe is Italian, but neither the olive oil nor the lemon is strong enough to overpower the taste of the mushrooms, yet each adds its unmistakable taste to the final outcome. Funghi al Olio make a tasty addition to an antipasto, and you can make them in the morning for the evening meal.
Cooking Method
Heat the olive oil in a large sauté pan over high heat, then add the mushrooms. Sauté, shaking the pan vigorously from time to time, for about five minutes, until the mushrooms begin to exude some of their natural juices.
Lower the heat to medium, add the garlic and sauté for a couple more minutes being careful that the garlic does not burn. Squeeze the lemon juice over the mushrooms and add salt and pepper to your taste.
Remove from the heat, pour into a glass or ceramic container and stir in the chopped parsley. Add enough additional olive oil to coat the mushrooms evenly. Serve at room temperature as part of an antipasto.
| Ingredients | |
| Olive oil | 2 tbspns |
| Baby mushrooms no stems | 500 gm |
| Garlic, peeled and finely chopped | 3 cloves |
| Juice of ½ lemon | |
| Salt and freshly ground black pepper | |
| Italian parsley, finely chopped | 2 tbspns |
| Extra Virgin olive oil | 2 – 4 tbspns |
