Mushrooms In Garlic Sauce
Recipe: #33918
December 14, 2019
Categories: Side Dishes, Snacks, Garlic, Mushrooms, Australian, British, Easter, Romantic Dinner, Sunday Dinner, No Eggs, Non-Dairy, Spicy, more
"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 is 2-4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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