Plump, firm & lemony, these little mushrooms are a delicious side dish. Use them as a simple but tasty addition to Buddha bowls, salads, antipasto grazing platters, pizza, tossed with pasta…
350-400g white button mushrooms – small is good
1 Tbsp olive oil
2 Tbsp lemon juice
½ tsp salt
good grind or two of black pepper
Wipe down the mushrooms until clean, then place then in a small to medium sized saucepan. Add all the other ingredients, put the lid on, then give it a good shake to distribute the liquid.
Put the saucepan on the lowest element you can, with the lid on. Cook for 45 mins or an hour, depending on how low you get your heat. The shrooms will give up some of their own liquid & reduce in volume considerably, leaving you with the cutest aromatic little buttons.
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