* Exported from MasterCook *

MUSHROOMS WITH GARLIC & PARSLEY CHAMPINONES CON AJO Y PEREJ

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Regional Spanish
Vegetables Zold


Amount Measure Ingredient -- Preparation Method
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450 g fresh mushrooms -- 1lb mixed
1/3 cup olive oil
3 cl garlic -- peel, slice thinly
1 tbsp lemon juice
salt and freshly ground black pepper -- to taste
3 tbsp parsley -- finely chopped

This popular tapa dish can also be served as an accompaniment to poultry and meat dishes. In Catalonia, picking wild mushrooms is a way of life. Spanish varieties of mushroom may not be available but you can use alternative kinds: oyster, saffron or delicious milk cap, Swiss brown, bolerus (also known as capes or porcini), chanrerelle and morel, for example. Or simply use the cultivated field mushrooms that are readily available the caps should be opened but not flattened out. If you do go mushroom hunting, please invest in a colour-illustrated guide that covers poisonous mushrooms.

Wash the mushrooms only if they are wild. Otherwise, wipe over the mushrooms with a slightly moistened cloth.Trim the stems and leave the mushrooms whole or, if large, slice thickly. Heat the oil in a large frying pan. Add the mushrooms and the garlic and cook over a high heat for about 5 minutes,
until lightly browned. Stir often and do not allow the garlic to burn. Add the lemon juice and salt and pepper to taste. Transfer to a warmed dish and sprinkle with parsley. Serve hot or at room temperature.


Cuisine:
"Spanish"










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Per Serving (excluding unknown items): 195 Calories; 18g Fat (81.3% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0