A very versatile recipe – it can be eaten hot or cold, served as an appetizer (on toast?), a side dish (good with steak) or as a vegan or vegetarian entree, maybe with rice. A good way to clean mushrooms is to place them in a bowl of water with a tablespoon or so of red wine. Swirl them around with your fingers, rinse then dry with a T-towel.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 large cloves of garlic – grated
8 oz. mushrooms – rinsed, dried and quartered
8 chives – finely chopped
1 tbsp. parsley – finely chopped
Pour oil into a skillet and season with salt and pepper.
When sizzling add the garlic and let cook for a couple of minutes but don’t let it brown too much.
Add the mushrooms, chives and parsley to the pan. Turn down the heat a little. Cover with a lid and let cook for 10 minutes or so until mushrooms are cooked through.