Champignons à Lail Garlic Mushrooms Recipes

GARLIC MUSHROOMS

Steps:

• Heat the butter and oil in a large pan or skillet over medium-high heat.
• Sauté the onion until softened (about 3 minutes).
• Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
• Pour in the wine and cook for 2 minutes, to reduce slightly.
• Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
• Season generously with salt and pepper (to your taste).
• Sprinkle with remaining parsley and serve warm.

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.

CHAMPINONES AL AJILLO (GARLIC FRIED MUSHROOMS)

Steps:

• Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
• Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
• Add the wine (or sherry) and continue to cook until the liquid is absorbed.
• Add the parsley, salt and pepper, and stir to combine.
• Serve while hot.