Champignons L Ail Garlic Mushrooms Recipes

CHAMPINONES AL AJILLO, SPANISH GARLIC MUSHROOMS

Steps:

• Quarter the mushrooms, chop the parsley, crush the garlic.
• Over a medium heat, add the olive oil and sautee the mushrooms for a few minutes. Then add the remaining ingredients EXCEPT the parsley. Cook for a further 5 minutes, stirring. Then remove pan from heat, add the chopped parsley and stir through. Serve hot with some crusty bread.

CHAMPINONES AL AJILLO ( GARLIC MUSHROOMS)

Steps:

• Place the mushrooms in the oven proof ceramic dish, approximately 6-8 inches in diameter and at least 1 inch high.
• Add garlic slices and cover with oil.
• Pour lemon juice over the mushrooms.
• Season to taste with salt and freshly ground pepper.
• If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 6 minutes until the oil is bubbly and the mushrooms are cooked.
• If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the mushrooms are cooked (about 6 minutes after the oil starts to bubble) Serve with crispy french bread for dipping in the heated garlic oil.

CHAMPIGNONS à L'AIL (GARLIC MUSHROOMS)

Steps:

• Smash and chop two cloves of garlic. Put 2 tbsp of butter in a small pan and add an approximately equal quantity of chicken stock.
• Heat the pan, medium-high, until the butter melts and then drop in the garlic.
• Simmer for a few moments and then put in the cleaned trimmed mushrooms.
• Simmer open very gently for about 10 minutes so that the butter and water foams into a smooth sauce and some of the water evaporates away.
• Serve hot as a starter.