Pan-fried mushrooms with pinenuts
( SERVES 2 )
A little plate of freshly cooked mushrooms makes a delicious starter or light lunch. Adding a little smoked paprika to the pan gives the mushrooms and lovely smoky flavour, or for another flavour tangent use a grating of nutmeg in place of the smoked paprika and fresh tarragon instead of parsley. Sometimes I like to place the cooked mushrooms in a small baking dish, cover it with thin slices of brie or camembert and bake until the cheese is melted. Served with crusty bread, this makes a fabulous antipasti.
|2 cloves||Garlic, crushed|
|400 g||Mushrooms, coarsely sliced|
|1||Lemon, finely grated zest|
|½ tsp||Smoked paprika|
|1 tsp||Salt and pepper, to taste|
- Melt butter in a large frypan over a medium heat. Add garlic and allow to sizzle for a few seconds. Add mushrooms and toss to coat in butter. Add lemon zest and smoked paprika and season to taste with salt and pepper.
- Cook over medium heat until mushrooms are tender (5-8 minutes). Finish with a squeeze of lemon juice and a sprinkling of parsley and pine nuts.
See more of Annabel's mushroom recipes