Great for soaking up the garlic flavour and as a contrast to the sweetness of the tomatoes, mushrooms are also low in calories and a good source of fibre. It all adds up to a mouth-watering, satisfying dish, wonderful hot or cold.
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 4
Ingredients:
2 cups (450 g/1 lb) button mushrooms
60 ml (4 tbsp) olive oil, divided
4 cloves garlic, crushed
12 sun-dried tomato halves
30 ml (2 tbsp) chopped fresh flat-leaf parsley
Salt and pepper to taste
Lemon wedges, to garnish
Get started:
1. Halve the mushrooms and trim any long stems.
2. Heat 15 millilitres (one tablespoon) of the oil in a large frying pan.
3. Add the garlic and cook for one minute over high heat until it begins to sizzle.
4. Add the mushrooms and continue to cook, stirring occasionally, for four minutes. When the mushrooms begin to brown, remove the pan from the heat and toss them in the remaining oil.
5. Slice the sun-dried tomatoes and stir them into the mushrooms together with the parsley. Season to taste and garnish with lemon wedges before serving.
