- 1 tbsp olive oil
- 2 tbsp butter
- 600g/21 oz white or chestnut mushrooms (brown button mushrooms) or wild mushrooms of your choice, sliced thickly
- salt to taste
- 1 tsp chopped fresh rosemary or ½ tsp dried rosemary
- 3 cloves garlic pressed
- 4 tbsp grated Parmesan plus more for serving
- 1 tbsp fresh parsley
Brush any dirt off the mushrooms with a clean kitchen cloth, then cut them in half. Heat a large skillet with olive oil and butter, add the mushrooms cut side down first and season with chopped rosemary, fry the mushrooms without disturbing them for 3-4 minutes or until the mushrooms are golden. Then turn them over and let them cook for a few minutes longer.
At the very end, add the pressed garlic and shake the pan, let the garlic cook for 30 seconds, then sprinkle the Parmesan all over the mushrooms and shake the pan again, so the cheese coats the mushrooms and fry for 30 seconds longer, then season with salt to taste. Take off the heat and serve with more grated Parmesan and chopped fresh parsley for garnish.
Calories: 138kcal | Carbohydrates: 6g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 720mg | Potassium: 498mg | Fiber: 2g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg