An Italian way with mushrooms from Nigella Lawson’s ” Nigellissima. Serve as a main course alongside a big bowlful of polenta or perhaps mash. You could also serve stirred through egg tagliatelle.
Ingredients
- 60 ml A glug of olive oil
- 4 tbsps chopped fresh parsley plus more to serve
- zest and juice of 1 unwaxed lemon
- 1/2 tsp dried chilli flakes
- 1 plump garlic clove peeled
- 750 g mixed mushrooms wiped and sliced, halved , quartered or left whole according to size
- 1 tsp sea salt
Servings:
Instructions
- Pour the oil into a heavy bottomed pan or a flameproof casserole and put on a low to medium heat. Add the parsley, lemon zest and chilli flakes and grate or crush in the garlic. Sizzle briefly but be careful not to burn.
- Increase the heat and add the mushrooms. Stir and fry briefly then sprinkle with the salt and stir again. Cover with a lid then turn the heat down to low and leave to simmer for 10 minutes.
- Add the lemon juice and stir again, then recover and cook for another 10 minutes, checking and stirring once or twice.
- Scatter a little more parsley over the mushrooms and serve.
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