Garlic-chili mushrooms

Ingredients for 6 servings:

• 450 g mushrooms
• 5 tbsp olive oil
• 2 cloves garlic, finely chopped
• ½ tsp chili sauce
• 1 dashes lemon juice
• Salt
• pepper
• 4 tbsp parsley, chopped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Clean the mushrooms and cut a small piece off the stem. Halve or quarter large ones. Heat the olive oil in a cast iron pan or wok and lightly brown the garlic for about a minute. Add the mushrooms and chili sauce and fry over high heat, stirring constantly, until the mushrooms have absorbed all the oil. Reduce the heat to the lowest setting until the mushrooms have released their juices. Then increase the heat back to high and fry for another 4-5 minutes, until the juices have evaporated. Then add the lemon juice and parsley, stir in, and season with salt and pepper. Place the mushrooms in a warmed bowl. Other mushrooms (e.g. chanterelles or porcini) can be used instead of the mushrooms. Serve with baguette or rice.