Friday, August 1, 2008

Champignones al Ajillo (Mushrooms "al Ajillo")

Super simple, nothing special. It is simply sliced button mushrooms sauteed with lots of garlic and olive oil and then some fresh lime or lemon juice topped with minced parsley or cilantro.

-4 cups botton mushrooms cleaned, sliced
-4 cloves garlic crushed and minced
-3 to 4 tablespoon olive oil
-3 tablespoons parsley or cilantro minced
-juice or 1 lime or lemon

(1)Heat olive oil on medium, sautee garlic quicky until golden and slightly fragrant (dont burn).
(2)Add mushrooms sautee stir a little, add some salt.
(3)When mushrooms nearly done add lime or lemon juice, stir in cilantro/ parsley and turn of heat.

NOTE: You can sautee the mushrooms first then add garlic if your to scared of burning it. Also I wish I had more I only had one 8 oz package, so if I where you I would double this recipe or quadruple. (you don't have to quadruple the garlic though maybe just add 6 instead of 4 if you up the quantity)

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