Champinones Al Ajillo Mushrooms with Garlic

Clean the mushroom heads, dust them heartily with flour and rinse them under cold running water. Place on a clean kitchen towel – or dry with kitchen paper. Drizzle the mushrooms with the juice of one lemon and marinate briefly.

Heat the olive oil in a large frying pan and sauté the finely chopped garlic cloves until translucent.

Add the mushrooms and sauté at a moderate temperature for 5 to 6 minutes. Then roast them briefly at high temperature.

Season the mushrooms with salt and pepper and stir in the finely chopped parsley – and serve hot on the spot.

From the recipe collection of Andreas Kohout

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