Sautéed wild mushrooms
- Matt Brown
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Serves 6
Easy
Prep: 10 mins
Cook: 8 mins
A star rating of 4.5 out of 5.4 ratingsRate
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Serve these buttery mushrooms as a side with a rib of beef for an extra special Sunday roast, or stir through pasta or a risotto
Gluten-free
Vegetarian
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Porcini-rubbed rib of beef
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Ingredients
Nutrition
Units:
MetricUS
-
300g mixed wild mushrooms
-
30g unsalted butter
-
1 garlic clove
finely chopped
-
½ lemon
juiced
-
½ small pack parsley
roughly chopped
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Nutrition: Per serving
- kcal51
- fat4g
- saturates3g
- carbs1g
- sugars0.3g
- fibre1g
- protein2g
- salt0.2g
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Method
-
step 1
Clean the mushrooms of excess dirt using a small brush. If you need to wash them under cold water, do it quickly as mushrooms act like sponges and will soak up the water.
-
step 2
Melt the butter until foaming. Add the garlic and cook for 30 seconds. Add the mushrooms and fry for 1-2 mins – try to keep the shape as this all adds to the presentation. Season and finish with a squeeze of lemon juice and the parsley.
Recipe from Good Food magazine, December 2018
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A star rating of 4.5 out of 5.4 ratings
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