Ajillo Mushrooms (Spanish Garlic Mushrooms)

Ingredients

• Mushrooms

  Portabella, raw

  125g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Paprika

  Spices

  0.02 tbsp or 0.1g

• Lemon juice

  Raw

  1 tbsp or 15g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. With a damp cloth or piece of kitchen paper, gently wipe the mushrooms to remove any dirt. (There is no need to peel them).
2. Depending on their size, leave the small mushrooms whole and halve any larger mushrooms. You want them to be a small bitesize.
3. Heat the olive oil in a medium frying pan over a high heat and fry the mushrooms for 2 minutes, until the liquid from the mushrooms starts to run.
4. Reduce the heat to medium and add the crushed garlic, chilli flakes and smoked paprika.
5. Add the lemon juice or sherry vinegar (take care as this can spit) and simmer for 5 minutes.
6. Take off the heat and stir through the parsley. Season to taste with salt and black pepper.
7. Serve straight away or at room temperature.
8. Recipe by: Robyn (source: https://www.mrsjoneskitchen.com/ajillo-mushrooms-spanish-garlic-mushrooms/)