Mushrooms in lemon-rosemary sauce
You will need
- - 300 g of fresh mushrooms;
- - 5 cloves of garlic;
- - 4 tbsp. spoons of olive oil;
- - 3 tbsp. spoons of lemon or lime juice;
- - a sprig of rosemary;
- - pepper, salt.
Rinse and dry fresh mushrooms on paper towels. Cut into slices, quarters or whatever you like. For the recipe most suitable mushrooms or porcini mushrooms, but you can take others.
Peel the garlic cloves, chop. Heat 2 tablespoons of olive oil in a skillet, put the garlic and chopped sprig of fresh rosemary, fry slightly.
Add the prepared mushrooms to the pan. Pepper and salt the contents of the pan, fry for 5-7 minutes.
Add lemon juice to the pan. Juice needs to be taken freshly squeezed, and lime juice will do - it will also give the dish the necessary acidity. Bring the mushrooms to full readiness and taste mixing, stirring the contents of the pan (about 2-4 minutes).
Put the finished dish on a plate, pour 2 tablespoons of olive oil on top.
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