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Ingredientes
- 700 gm trompettes de mort
- 4 Tbsp. extra virgin olive oil
- 3 clv garlic peeled and cut into thin slices
- 1 handf flat leaf parsley finely minced sea salt and freshly grnd black pepper
Direcciones
- Cut off the stalk end of each mushroom and wash and dry in a salad spinner.
- Heat 3 Tbsp. of the oil in a large heavy bottomed saucepan and when very warm add in the mushrooms turning to cook quickly.
- Remove from the pan and drain retaining the juices.
- Add in the remaining oil to the pan with the slivers of garlic and fry till light brown; add in a little of the mushroom juice the parsley and the mushrooms.
- Turn once season with salt and pepper and serve immediately.
- Unlike other mushrooms these don't absorb water so they can be washed like salad leaves.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 6 servings | |
| Calories 82 | |
| Calories from Fat 80 | 98% |
| Total Fat 9.01g | 11% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 0.44g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.09g | 0% |
