A succulent dish of sauted mushrooms in butter and infused with herbs and ground spices.
Ingredients
200g Chestnut Mushrooms, halved and sliced
3tbsp Olive oil
50g Unsalted Butter
1tbsp Garlic Crushed
2 Green Chillies, finely sliced
2 Spring Onions, sliced
2 tbsp Fresh Coriander, finely chopped
1/2tsp Ground Coriander
1/2tsp Ground Black Pepper
1/4tsp Ground Star Aniseed
1/2tsp Salt
1tbsp Fresh Lemon Juice
200g Chestnut Mushrooms, halved and sliced
3tbsp Olive oil
50g Unsalted Butter
1tbsp Garlic Crushed
2 Green Chillies, finely sliced
2 Spring Onions, sliced
2 tbsp Fresh Coriander, finely chopped
1/2tsp Ground Coriander
1/2tsp Ground Black Pepper
1/4tsp Ground Star Aniseed
1/2tsp Salt
1tbsp Fresh Lemon Juice
Cooking
In a wok heat the olive oil and butter on a medium
heat.
Once fairly hot, add the crushed garlic, sauté for around a minute.
Throw in the mushrooms and sauté further for another 8-10 minutes, until their juices evaporate.
Sprinkle in the dried spices, spring onions, chillies and lemon juice and stir in well for a few minutes.
Serve hot, by itself or accompanied with other dishes.
Once fairly hot, add the crushed garlic, sauté for around a minute.
Throw in the mushrooms and sauté further for another 8-10 minutes, until their juices evaporate.
Sprinkle in the dried spices, spring onions, chillies and lemon juice and stir in well for a few minutes.
Serve hot, by itself or accompanied with other dishes.