Ajillo mushrooms recipe
Ingredients
- 4 tbsp olive oil
- 250g chestnut mushrooms, wiped and sliced
- salt
- freshly ground black pepper
- 4 cloves garlic, chopped
- ½ tsp dried chilli flakes
- 1tsp paprika
- 2tbsp sherry
- 2tbsp lemon juice
- 3tbsp chopped fresh parsley
- toasted sourdough bread to serve
Each serving contains
- Energy
- 540kJ 130.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 1g
of the Reference intake
Carbohydrate 0.9gProtein 1.6gFibre 1.7g
Method
- Heat the oil in a large frying pan, add the mushrooms and season with salt and pepper. Sauté over a high heat for 2 mins until the liquid starts to run out of the mushrooms.
- Add the garlic, chilli and paprika and sauté for 1 minute. Add the sherry and lemon juice and simmer for 5 mins. Increase the heat and cook over a high heat until most of the liquid has evaporated.
- Stir in the parsley and adjust the seasoning to taste. Spoon into a serving dish and serve with toast.
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