Fried mushrooms with garlic, parsley and lemon juice
4 servings
60 minutes
Fried mushrooms with garlic, parsley, and lemon juice are a vibrant and aromatic dish of European cuisine that captivates with its simplicity and rich flavor. The combination of tender champignons, spicy garlic, and fresh parsley, complemented by the refreshing acidity of lemon juice, creates a harmony of tastes. This dish can be served as an independent appetizer, a side dish for meat or used as a filling for sandwiches and salads. The ease of preparation and availability of ingredients make it an ideal choice for a quick dinner or festive table. Historically, mushrooms hold an important place in European gastronomy, and their fried variations are found in the cuisines of various countries from French to Italian. This recipe highlights the natural flavor of mushrooms, making them juicy, aromatic, and incredibly appetizing.
1
Wash the mushrooms well, dry them, and cut them in half or into 4 pieces, depending on their size.
- Fresh champignons: 680 g
2
Heat olive oil in a large skillet and add mushrooms. Sauté for 3 minutes over medium heat, stirring.
- Olive oil: 3 tablespoons
- Fresh champignons: 680 g
3
Meanwhile, finely chop the green onion (only the white part).
- Green onion with bulb: 3 pieces
4
Add minced garlic, red pepper flakes, and chopped onion to the mushrooms. Pour in water, season with salt and pepper, and bring to a boil.
- Garlic: 4 cloves
- Red pepper flakes: pinch
- Green onion with bulb: 3 pieces
- Water: 0.5 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Cover with a lid, reduce the heat, and cook for about 5 minutes until the mushrooms are soft.
- Fresh champignons: 680 g
6
Add lemon juice and parsley, mix and serve.
- Lemon juice: 2 tablespoons
- Chopped parsley: 1 tablespoon