Ajillo mushrooms recipe

  • Serves 4
  • 5mins to prepare and 8 mins to cook
  • 130 calories / serving
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Heat the oil in a large frying pan, add the mushrooms and season with salt and pepper. Sauté over a high heat for 2 mins until the liquid starts to run out of the mushrooms. Add the garlic, chilli and paprika and sauté for 1 minute. Add the sherry and lemon juice and simmer for 5 mins. Increase the heat and cook over a high heat until most of the liquid has evaporated. Stir in the parsley and adjust the seasoning to taste. Spoon into a serving dish and serve with toast.

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  • Ingredients

  • 4tbsp olive oil
  • 250g chestnut mushrooms, wiped and sliced
  • salt
  • freshly ground black pepper
  • 4 cloves garlic, chopped
  • 1/2 tsp dried chilli flakes
  • 1tsp paprika
  • 2tbsp sherry
  • 2tbsp lemon juice
  • 3tbsp chopped fresh parsley
  • toasted sourdough bread to serve
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  • Energy 538kj 130kcal 7%
  • Fat 11g 16%
  • Saturates 1.6g 8%
  • Sugars 0.6g 1%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 0.9g Protein 1.6g Fibre 1.7g


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