Fried Mushrooms with Parsley and Lemon

An incredible aroma that drives you wild!

Recipe author

Servings:

Button mushrooms

Olive oil (+ for drizzling)

Salt

Ground black pepper

Hot chili pepper

Parsley

Thyme

White vinegar

Lemons (medium)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 2 g

Fats 87 % 26 g

Carbohydrates 7 % 2 g

252 kcal

GI: 100 / 0 / 0

Rinse the mushrooms and trim off the stems so the surface sits flat. Grill the mushrooms on a hot grate, first placing them cap-side up for 2–3 minutes. Tie a bunch of thyme with string and crush it in a mortar. To the thyme leaves left in the mortar, add 4–5 tablespoons of olive oil, 2 tablespoons of vinegar, and salt and pepper to taste. Use the leafy top of the bunch as a brush. Flip the mushrooms and brush them with the olive oil mixture using this thyme brush. A few seconds later, flip them again and brush once more. Arrange the finished mushrooms on a plate. Rinse the parsley and chop it finely; do the same with the chili pepper. Grate the lemon zest. Sprinkle the mushrooms with the parsley, lemon zest, and chili pepper. Squeeze the juice from the remaining lemon, mix it with olive oil, and pour it onto the plate with the mushrooms. By the way, a famous English chef recommends using wild mushrooms for this recipe. Serve warm. Your fried mushrooms with parsley and lemon are ready! This recipe serves four and takes 25 minutes to make. Enjoy!

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