Mushrooms with Garlic Chilli and Lemon

Posted 2013-01-21 by Lindsay Law ⇒ follow

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 its 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 youll 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 dont need to be washed, just wiped

Method

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.