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This is a very easy and quick side dish to prepare; you will enjoy the texture of the mushrooms and the heat of the chili.

  • 1 pound Roman brown mushrooms
  • 1 Tbsp minced garlic
  • 1 whole chili pepper (or 1/2 Tbsp flake chili)
  • 2 Tbsp salted butter
  • 1/2 Tbsp e.v.o. oil
  • 1/8 cup red wine
  • 2 tsp fresh lime juice
  • 1/2 Tbsp freshly chopped cilantro

Scrub (never wash) the mushrooms, removing the dirt and all black spots. Quarter the mushrooms halving the stalks. Melt the butter in a small pan (the oil will prevent it from burning) then add mushrooms and cook at a high heat for a couple of minutes stirring constantly. As soon as the fat is absorbed by the mushrooms they will tend to stick to the pan, add the wine and let it evaporate. Add the garlic, continue cooking & stirring for another minute or so. Stir in a the red pepper. Keep on cooking on high heat until crispy and brown, watching constantly as they should not burn.

Transfer to a warmed serving plate, squeezing the lime and sprinkling fresh cilantro on top. Season as appropriate.