This recipe has a fair amount of garlic, as do many Italian recipes, but neither the olive oil nor the lemon is strong enough to overpower the taste of the mushrooms. Funghi al olio makes a great addition to an antipasto, and if you can stop yourself from nibbling, you can make them in the morning for the evening meal.
Heat the olive oil in a large sauté pan or wok over high heat, then add the mushrooms. Sauté shaking the pan from time to time, for about five minutes, until the mushrooms begin to exude their natural juices.
Lower the heat to medium, add the garlic and sauté for two more minutes being careful that the garlic does not burn. Squeeze the lemon juice over the mushrooms and add salt and 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.
|Olive oil||2 tbspns|
|Baby mushrooms no stems||500 gm|
|Garlic, peeled and finely chopped||3 cloves|
|Juice of 1/2 lemon|
|Salt and freshly ground black pepper|
|Italian parsley, finely chopped||2 tbspns|
|Extra Virgin olive oil||2-4 tbspns|