Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A Spanish tapas favourite: mushrooms sizzled in plenty of garlicky olive oil with a hint of chilli and lots of parsley.
Side dish. Good with steak, roast chicken or grilled pork chops. Find a main
Equipment: Large frying pan
Measures and names
Ingredients
- 400 g chestnut mushrooms (cremini mushrooms), quartered
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 pinch chilli flakes (red pepper flakes)
- 1/2 lemon, juice only
- 2 tbsp flat-leaf parsley, chopped
- Salt and black pepper
Method
- Heat the olive oil in a large frying pan over a high heat. Add the mushrooms and fry for 5-6 minutes, stirring occasionally, until golden and any liquid has evaporated.
- Turn the heat down to medium, add the garlic and chilli flakes and cook for 1-2 minutes until the garlic is fragrant and just turning golden.
- Squeeze in the lemon juice, season with salt and pepper and toss through the parsley. Serve straight away while sizzling.
Swaps and tips
Don't crowd the pan or the mushrooms will steam rather than brown; cook in two batches if needed. A splash of dry sherry instead of lemon is the classic finish.
Easy variations
- Add a pinch of smoked paprika with the garlic
- Use a mix of chestnut and wild mushrooms
- Finish with a knob of butter
- Swap parsley for fresh thyme
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 2 g | 1 g | 7 g | 85 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
