Sautéed mushrooms

This is a very tasty mushroom recipe, especially for breakfast as the zesty lemon and garlic gives the dish a bit of a zing.

This is great with any type of mushrooms but probably best with flat open mushrooms. Great with steak or on toast for breakfast.

Foodstuff you will need:  (severs 4)

800g flat open mushrooms

60ml extra virgin olive oil

40g unsalted butter

1 teaspoon of thyme (fresh or dried ok)

3 garlic cloves – peeled and chopped

sea salt

lemon juice

freshly ground pepper

3 tablespoons of chopped parsley

Equipment:

Knife and chopping board

Large heavy based frying pan

Wooden spoon

How to throw it together

Slice the mushrooms into thick slices

Add the olive oil and butter to the frying pan large enough to hold all the mushrooms. Heat on high until butter starts to foam, add mushrooms and thyme and toss to coat. Lower the heat to medium and cook for 10 minutes. Add the garlic and some sea salt and raise the heat again; the mushrooms should start to caramelize. Cook for a further 10 minutes.

Remove the pan from the heat; add lemon juice to taste; add a grind of black pepper and sprinkle over the chopped parsley.

Mix well and serve.