Mushrooms In Garlic Sauce

2-4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"I hated mushrooms when I was younger, and now that I rarely eat meat, mushrooms have become a favorite of mine. This could be served as a side, but I enjoy this as a meal on its own, served with a side of fresh crusty bread. Note: I only use 1 chili, but have listed 2 as some of the family like the mushroom's with more heat."

Original recipe yields 2-4 servings
OK

Nutritional

  • Serving Size: 1 (257.6 g)
  • Calories 296.2
  • Total Fat - 27.8 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 9.6 mg
  • Sodium - 104.8 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 3.6 g
  • Sugars - 5.8 g
  • Protein - 5.1 g
  • Calcium - 11.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.1 mg

Step 1

Heat the olive oil in a fry pan and add the mushrooms, garlic and chilies ~ fry off over a low heat for around 2-3 minutes minutes.

Step 2

Add the dry sherry and crumble in the stock cube & season with the black pepper.

Step 3

Cook over a medium heat for 10 minutes, or until the mushrooms start to release their juices.

Step 4

Cook for 3minutes more or until the juices have been released by half, then serve as a side or on their own with some fresh crusty bread.

Tips & Variations


No special items needed.

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