Mushrooms with garlic PDF Print E-mail

Mushrooms with Garlic (Champi?ones al Ajillo)

Avoid overcooking the mushrooms as that will make them less plump and juicy.

2 tablespoons olive oil or vegetable oil
4 cloves garlic, minced
8 ounces medium mushrooms, cut into halves
2 tablespoons dry sherry
1 teaspoon lemon juice
1/4 teaspoon salt
Dash of pepper
Snipped parsley

Heat oil in 10-inch skillet until hot. Cook and stir garlic over medium heat 1 minute; add mushrooms. Cook and stir 2 minutes; reduce heat. Stir in remaining ingredients except parsley. Cook and stir until hot, about 2 minutes. Sprinkle with parsley.

Makes 4 servings.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack