Ingredients:
- 250 g of mixed mushrooms (already cleaned and sliced)
- 3 tablespoons of extra virgin olive oil
- 1 fresh chili (or 1 teaspoon of organic Cayenne chili no. 4)
- Fresh parsley, to taste
- A pinch of fine salt
- 2 garlic cloves
To prepare delicious sautéed mushrooms with garlic and chili, start by cleaning the mushrooms well with a damp paper towel to remove any dirt residue. While the mushrooms dry, finely chop the fresh parsley and slice the chili into rings, deciding whether to use a fresh one or a teaspoon of organic Cayenne chili no. 4.
Take a pan and pour in the extra virgin olive oil, then add the garlic, which can be left whole or chopped, depending on your preference. Heating the oil over medium heat, add the mushrooms and sauté for about two minutes, stirring occasionally to ensure even cooking.
After sautéing the mushrooms, incorporate the chopped parsley and chili. Stir well to blend the flavors, and once all the ingredients are combined, lower the heat. Let it cook on low for about fifteen minutes, stirring occasionally to prevent the mushrooms from sticking to the pan.
When cooking is complete, turn off the heat and adjust the salt to your taste. Serve the mushrooms hot, perhaps garnished with a sprinkle of fresh parsley for a final touch. This flavorful and fragrant side dish pairs perfectly with autumnal dishes and will bring a bit of warmth to your table! Enjoy your meal!
