Funghi all’aglio facili e veloci

Ingredienti

• 10 1/2 ounces / 300 grams white mushrooms (or mushrooms of your choice)
• 1 tablespoon sunflower oil
• 1 1/2 ounces / 50 grams unsalted butter
• 2 or 3 cloves garlic (minced) (or use 1 teaspoon crushed garlic from a jar.)
• 1/2 teaspoon salt
• 1 small bunch fresh parsley
• 1 tablespoon fresh thyme leaves

Preparazione

1. 1

   Wipe the mushrooms with a damp cloth to remove any dirt or debris. If the mushrooms are large, cut them in halves or quarters.

2. 2

   Heat the butter and oil in a frying pan until the butter has melted, then add the mushrooms and salt.

3. 3

   Fry the mushrooms on a gentle heat until they start to release their moisture.

4. 4

   Add the garlic and continue to fry on a gentle heat until the moisture has evaporated and the mushrooms have browned.

5. 5

   Chop the parsley finely, and strip the thyme leaves from the stems. Stir the parsley and thyme into the mushrooms and fry one minute longer.

6. 6

   Transfer the mushrooms to a serving dish and garnish with extra chopped parsley. Serve hot.