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Heat the oil in a skillet over a medium heat and add the garlic. When the garlic begins to brown, add the mushrooms all at once. Stir and cook until almost done.
Add the red pepper and dry sherry. Bring to boil for one minute. Lightly salt. Sprinkle with chopped parsley and serve. (The pepper is not meant to be eaten).
5tbsp olive oil
5 garlic cloves, peeled
1lb fresh mushrooms, cleaned and cut into thick slices 450g
1/2 dried chilli pepper, seeds removed
1/2cup dry sherry 1/4pt/140ml
2tbsp fresh parsley, chopped
salt
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