John Myers
Ingredients for 1 servings:
- 200 g mushrooms, brown (or rosé mushrooms)
- 2 tbsp olive oil
- 1 stalk rosemary, fresh
- 1 leaf sage, fresh
- 1 stalk thyme, fresh
- 1 small garlic clove(s)
- Black pepper, freshly ground
- Salt
- some lemon juice, freshly squeezed
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
a nice singles dinner
Wipe the mushrooms dry, trim, and halve, quarter, or sixth them depending on their size. Drizzle with a little lemon juice. Pick and finely chop the rosemary leaves; finely chop the sage leaf; and pick the thyme sprigs. Mix the herbs with the olive oil and pepper to make a marinade. Finely slice or dice the garlic clove. Mix into the marinade. Pour the marinade over the mushrooms, mix thoroughly, and refrigerate, covered, for 1-2 hours. Heat a cast-iron pan (I like to use my wok), add the marinated mushrooms, and fry, stirring constantly, until the mushroom juices have reduced. Season to taste with salt and, if desired, a little more lemon juice. Serve with baguette.
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