Recipe Details

Summary

Name: Funghi Al Olio E Limone

Category: Italian

2 Tbs olive oil.

1 Lb. white baby mushrooms, stems sliced off even with the

base of the head

2 − 3 cloves garlic, peeled and finely chopped.

Juice of 1/2 lemon.

Salt & freshly ground black pepper.

2 Tbs. flat−leaved Italian parsley, finely chopped.

2 − 4 Tbs. Extra Virgin olive oil.

Heat the olive oil in a large saute pan over high heat, then add the

mushrooms. Saute, shaking the pan vigorously from time to time, for about

five minutes, until the mushrooms begin to exude some of their natural

juices.

Lower the heat to medium, add the garlic and saute for a couple of more

minutes being careful that the garlic doesn't burn. Squeeze the lemon juice

over the mushrooms, taste for seasoning and add salt & pepper to your taste.

Remove from the heat, pour into a glass or ceramic container and stir in the

chopped parsley. Add enough additional olive oil to coat the mushrooms

evenly. Serve at room temperature as part of an antipasto.