Chili Garlic Mushroms

🧂 Ingredients

• 2 tablespoons olive oil
• 2 shallots

  or 1/2 white onion sliced thinly
• 1/2 long red chilli

  serrano, sliced or 1/2 teaspoon chilli flakes
• 150 g cremini mushrooms

  or Swiss brown, sliced (5 oz.)
• 200 g oyster mushrooms

  halved or cut into 3 pieces depending on size (6-7 oz.)
• 1 teaspoon of lemon zest

  or finely chopped lemon rind
• 20 g butter

  1 heaped tablespoon
• 100 g enoki mushrooms

  one cluster (3 oz.)
• 3 cloves of garlic

  sliced
• 1 teaspoon sea salt
• 2 tablespoons lemon juice

  about 1/3 of a lemon

Instructions

• 1 Preheat a large frying pan over high heat first. It’s important that the pan is
  hot before you add the mushrooms so that they start grilling rather than
  stewing!
• 2 Add the olive oil together with shallots, chilli, Swiss brown mushrooms and
  oyster mushrooms. Leave the enoki mushrooms until later as they don't need much
  cooking.
• 3 Cook the mushrooms over medium-high heat for 10 minutes, stirring a few times
  along the way. Add half of he butter halfway through.
• 4 After 10 minutes, add the lemon zest, the rest of the butter, enoki mushrooms
  and garlic. I recommend to move the mushrooms already in the pan to the sides
  and free up the middle for the enoki mushrooms so they can brown slightly.
  Season with salt and lemon juice and cook everything for a further 3-4 minutes,
  stirring a couple of times. Keep the heat medium-high and if it looks like the
  mushrooms haven’t browned well, then increase the heat to high for a minute or
  two at the end.

Nutrition Info