Sauteed mushrooms

Sauteed mushrooms

Funghi al funghetto

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
600g fresh ceps or other wild mushrooms, cleaned
8 tablespoons olive oil
2 garlic cloves, finely chopped
salt
pepper
2 tablespoons oregano, chopped
squeeze lemon juice

Method

  1. Slice the mushrooms. Heat the olive oil in a sauté pan and sauté the mushrooms over a high heat with the garlic until softened, seasoning them with some salt and pepper. Add the oregano, with a squeeze of lemon juice, and serve immediately.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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