This makes an unusual vegetable side to go along with a roast dinner. It's also delicious in an Italian-inspired meal, perhaps with pasta.
A portion of the mushrooms, ready to be served
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 4-6 servings (as a side dish)
The ingredients, although it's not all the mushrooms - just what fitted in the picture
I use chilli flakes in vinegar, but you could use the dried ones too
If you can only get waxed lemon, then you'll need to wash it in warm water and scrub it with a vegetable brush
Ingredients 60ml olive oil
4 x 15 ml tbsps chopped fresh parsley, or frozen fresh parsley, plus more to sprinkle over when serving
Zest and juice of 1 unwaxed lemon
1 tsp dried chilli flakes
1 fat clove of garlic, peeled and crushed
750g mixed mushrooms, of your choice
1 tsp sea salt flakes
The first stage
These are chestnut mushrooms, but you could use any mixture that you liked
Mushrooms don't need to be washed, just wiped
Pour the oil into a heavy-bottomed pan or casserole that you can use on the hob (make sure it has a lid, although if you are stuck you can use a plate). Add the parsley, lemon zest, chilli flakes, and garlic and let it cook. It's easy to let it burn, so make sure that you watch it carefully and keep it on a low heat.
Add the mushrooms, turn up the heat, and sprinkle in the sea salt. Give it a stir, and then put on the lid. Leave it to simmer for 10 minutes.
Add the lemon juice and then stir the mushrooms. Put the lid back on and then leave it for another 10 minutes. You might need to stir it a couple of times during the last 10 minutes.
Scatter a bit of parsley over the mushrooms and then serve the. Immediately - they're best when they're piping hot.
The mushrooms will give off a lot of liquid, so don't worry if they look dry when you first add them to the zesty mixture
Almost ready, and it won't be long now
The finished mushrooms - they might not look amazing, but they are tasty