Lemon and Parsley Mushrooms

Name: Lemon and Parsley Mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 as an appetizer
Ingredients: 3/4 lb (340 g) mixed mushrooms, cut into pieces, if needed; 3 tbsp (45 ml) olive oil; 1 clove garlic, finely chopped; 1 tbsp (15 ml) lemon juice; 1 lemon, the finely grated zest; 2 tbsp chopped fresh parsley; Salt and pepper

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Preparation 15 min
Cooking 10 min
Servings 1
Makes 4 as an appetizer

Featured in RICARDO Magazine FALL 2016

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 3/4 lb (340 g) mixed mushrooms, cut into pieces, if needed
- 3 tbsp (45 ml) olive oil
- 1 clove garlic, finely chopped
- 1 tbsp (15 ml) lemon juice
- 1 lemon, the finely grated zest
- 2 tbsp chopped fresh parsley
- Salt and pepper

Preparation

- In a large non-stick skillet over high heat, cook the mushrooms in the oil for 5 minutes or until golden brown. Season with salt and pepper. Add the garlic and continue cooking for 1 minute. Deglaze with the lemon juice. Add the lemon zest and parsley. Adjust the seasoning.
- Let cool and serve as an appetizer with Pan-Fried Buns.

Lemon and Parsley Mushrooms

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Ingredients

Preparation

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