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Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Serves
4
Categories
Mushrooms
Ingredients 400g fresh saffron milk cap mushrooms
4 garlic cloves
3-4 tablespoons extra virgin olive oil
Chopped fresh parsley (to taste)
1 chili pepper (optional, if you like a touch of spice)
Preparation Before starting, thoroughly clean the saffron milk cap mushrooms. Use a brush or a damp cloth to remove any dirt and impurities. You can briefly rinse them under cold running water, but be sure to dry them well to prevent them from absorbing too much water.
If the mushrooms are very large, cut them into medium-sized pieces. You can leave the smaller ones whole so they look nice on the plate.
Peel the garlic cloves and slice them thinly. Wash the parsley and chop it finely. Set both ingredients aside.
In a large frying pan, heat the olive oil over medium heat. Add the sliced garlic and chili pepper (if using) and sauté until the garlic begins to turn slightly golden. It's important not to let it burn to avoid a bitter taste.
Add the mushrooms to the pan and increase the heat slightly. Season with salt and pepper to taste and stir so the mushrooms are coated in the oil and garlic. Cook for about 10-15 minutes, stirring occasionally, until the mushrooms are tender and have released some of their juices.
Just before turning off the heat, sprinkle the chopped fresh parsley over the mushrooms. Stir to combine all the flavors.
Serve the garlic mushrooms piping hot. You can garnish them with a little more parsley and serve them with toasted bread or fresh bread to take advantage of all the juice left in the pan.