CHAMPIGNONS à L'AIL (GARLIC MUSHROOMS)
There is a trick to these- the mushrooms are not fried as they seem to be. Posted for ZWT II '06 Can use water or vegetable stock in place of chicken stock for a vegetarian option.
Provided by Cynna
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Smash and chop two cloves of garlic. Put 2 tbsp of butter in a small pan and add an approximately equal quantity of chicken stock.
- Heat the pan, medium-high, until the butter melts and then drop in the garlic.
- Simmer for a few moments and then put in the cleaned trimmed mushrooms.
- Simmer open very gently for about 10 minutes so that the butter and water foams into a smooth sauce and some of the water evaporates away.
- Serve hot as a starter.
Nutrition Facts : Calories 46.1, Fat 4, SaturatedFat 2.5, Cholesterol 10.3, Sodium 36.6, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 1.5
GARLICKY MUSHROOM PENNE
Add protein to a vegan pasta dish by using a low-fat hummus in the sauce. With the mushrooms and wholemeal penne, you have a healthy and filling dinner
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 12
Steps:
- To make the hummus, tip a 210g can chickpeas with the liquid into a bowl and add 1 tbsp lemon juice, 1 large garlic clove, 1 tsp vegetable bouillon, 2 tsp tahini and ¼ tsp ground coriander.
- Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas.
- Cook 115g wholemeal penne pasta according to the pack instructions.
- Meanwhile, heat 2 tsp rapeseed oil in a non-stick wok or large frying pan and add 2 halved and sliced red onions and 200g roughly chopped closed cup mushrooms, stirring frequently until softened and starting to caramelise.
- Toss together lightly, squeeze over the juice of ½ a lemon and serve, adding a dash of water to loosen the mixture a little if needed. Scatter with a generous handful of chopped parsley.
Nutrition Facts : Calories 436 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium
CHAMPINONES AL AJILLO (GARLIC FRIED MUSHROOMS)
Make and share this Champinones Al Ajillo (Garlic Fried Mushrooms) recipe from Food.com.
Provided by PanNan
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
- Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
- Add the wine (or sherry) and continue to cook until the liquid is absorbed.
- Add the parsley, salt and pepper, and stir to combine.
- Serve while hot.
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