If you are looking to spice up your traditional edible mushrooms, frying them with a bit of garlic and presenting them on a bed of seared breads may just be the thing you need. Not just an appetizer anymore, the quick and tasty garlic mushrooms can be enjoyed with any meal.
Olive oil: 60ml (about ¼ cup)
Cup mushrooms: 500g cup
Garlic cloves (finely chopped): 3
Dry sherry: 60ml (1/4 cup)
Fresh lemon juice: 1 tablespoon
Dried chilli flakes: 1 to 2 pinches
Salt and pepper: to taste
Fresh continental parsley (chopped): 1 tablespoon
Vienna rolls loaf: 1
Take a large frying pan or skillet and heat it over your stove’s high heat range.
Pour in ¼ cup of olive oil and swirl to coat the frying pan or skillet.
Once the olive oil is warm, add in the cup mushrooms and 3 finely chopped garlic cloves.
Use a wooden spatula to stir cook this mushroom-garlic for approximately 2 minutes.
Reduce the stove’s heat to medium range and stir in ¼ cup of dry sherry.
Drizzle 1 tablespoon of fresh lemon juice over the mixture and sprinkle in 1 to 2 pinches of dried chilli flakes.
Season the mixture with some salt and freshly ground black pepper to taste.
Stir to combine the ingredients, using spatula.
Now let it cook for the next two minutes or until the mushroom slices are tender.
Meanwhile, heat another medium skillet. Use a knife to slice the large Vienna roll loaf and brush the slices with some hot oil from the mushroom mixture, using a pastry brush.
Place the bread slices on the medium skillet and sear them on both sides until lightly golden and crispy.
Remove the skillet from the heat and arrange the bread slices on a large serving platter.
Sprinkle the mushroom-garlic mixture with some freshly chopped continental parsley and served it piled on the warm slices of Vienna bread.