Garlic Mushrooms

A scent of fried garlic and earth. The mushrooms are fleshy, glossy with oil, with a sharp acidic finish. The sauce should be short and coat every piece.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 164
• Protein: 3 g
• Carbs: 4 g
• Fat: 12 g

Ingredients

• 500 g Button mushroom ( cleaned and quartered )
• 4 piece Garlic ( finely minced )
• 3 tbsp Extra virgin olive oil
• 1 piece Hot chili pepper ( deseeded and sliced )
• 50 ml Dry white wine
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 10 g Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 30 ml Sherry (Fino)

Instructions

1. Mushroom preparation

   Clean the mushrooms. Trim the earthy stems and cut them into even quarters if large, or leave whole if small. Finely chop the garlic and seed the chili.

2. Oil infusion

   Heat the olive oil in a sauté pan. Add the garlic and chili. The garlic should color slightly without burning, otherwise it becomes bitter.

3. Sautéing the mushrooms

   Add the mushrooms over high heat. They will first release their water, then it will evaporate. Continue cooking until they are well browned and firm.

4. Deglazing and reducing

   Pour in the dry white wine and the Sherry wine. Deglaze by scraping the bottom of the pan to loosen the juices. Let reduce by half over medium heat.

5. Finishing

   Add the lemon juice, grey sea salt, and black pepper. Sprinkle with chopped flat-leaf parsley. Mix one last time so the sauce coats the mushrooms well.

Chef's tips

• Do not wash mushrooms in water, they will soak it up like a sponge. Use a damp cloth or a brush.
• The pan must be very hot before adding the mushrooms to sear the flesh immediately.

Storage

Keep for 2 days in the refrigerator in an airtight container. Reheat gently in a pan.