Ingredients
- 500 g cremini mushrooms, trimmed and halved
- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup dry white wine (125 ml)
- 2 garlic cloves, minced
- pinch of red chilli flakes (optional)
- 1/4 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1-2 tablespoons fresh flat-leaf parsley leaves, finely chopped, to serve
- Sea salt and freshly ground pepper, to taste
Instructions
- In a large skillet, combine the olive oil, lemon juice, white wine, garlic, thyme and chilli flakes (if using). Add the mushrooms and bring to a boil. Reduce the heat and cook at a light simmer for 10-15 minutes, stirring occasionally, until mushrooms are tender.
- Remove from the heat, and set aside to cool. Sprinkle with parsley and serve. Enjoy!
Nutrition
Notes
- Alternatively, once the mushrooms have fully cooled, place them in an airtight container and refrigerate until ready to serve. They will store well for a few days.