Fricassée de Champignons = Sautéed Mushrooms

It is now mushroom season and they make a marvellous accompaniment to any meat, hot or cold, or any white fish.

They don’t take long to cook and their scent fills the kitchen in a very appetising way.

Serves 4:

400g Portobello mushrooms, peeled and sliced
2 tablespoons olive oil
3 garlic cloves, peeled and sliced
A handful flat leaf parsley
Salt and pepper

1. Warm up the oil in a non-stick frying pan and add the mushrooms, the garlic and the parsley.

2. Gently toss for a few minutes until the mushrooms are tender.

3. Season and serve immediately.

Bon Appétit!

Served on slices of freshly baked country bread with a salad or with soup, this makes an easy light meal.


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