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Nutrition Facts
Serving Size 1 (167g) Recipe makes 4 servings
Calories 175
Calories from Fat 120		(68%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 122mg		5%
Potassium 449mg		12%
Total Carbohydrate 11.9g		3%
	Dietary Fiber 2.0g	7%
	Sugars 3.0g
Protein 4.9g		9%
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Garlic Button Mushrooms With Breadcrumbs

Recipe #333689 | 15 min | 5 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Karen Elizabeth
Oct 28, 2008

Garlic and mushrooms make a wonderful combination. If possible, use a balti pan or cast iron frying pan and don't stand on ceremony - serve straight from the pan! From The Inspired Vegetarian

SERVES 4 (change servings and units)

Ingredients

2 tablespoons sunflower oil
1 ounce butter
5 spring onions, thinly sliced
3 garlic cloves, crushed
1 lb button mushroom
1 1/2 ounces fresh white breadcrumbs
1 tablespoon chopped fresh parsley
2 tablespoons lemon juice
salt & freshly ground black pepper

Directions

1
Heat the oil and butter in a balti pan/wok/cast iron frying pan.
2
Add the spring onions and garlic, and stir-fry over a medium heat for 1 - 2 minutes.
3
Add the whole button mushrooms, and fry over a high heat for 4 - 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.
4
Stir in the breadcrumbs, parsley, lemon juice and seasoning.
5
Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.

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Featured Reviews for This Recipe

From: Acadia

On Jul 20, 2009

My DH and I thought these were very tasty! I added 1 tablespoon of some Riesling wine too. Thanks for posting such a easy and flavorful recipe. Made for Potluck Tag 2009.

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From: Chef on the coast

On Apr 21, 2009

These were very quick to put together. DH wasn't keen on the lemon juice. I will make this again but omit the lemon juice I think. Thanks for for posting! Made for the April Aussie/NZ 2009 recipe swap.

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From: happynana

On Mar 2, 2009

Excellent. Quick and easy and most of delicious. I cooked in 2 tablespoons butter instead of oil. I doubled the garlic and only used 1 tablespoon of fresh lemon juice. Great recipe. Thanks Karen. Made for Ausie Swap #26.

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From: Sarah in New York

On Feb 5, 2009

I can't really give this any stars because I didn't have sunflower oil and just used vege oil in stead. I thought they tasted pretty good, but the oil and butter just kept being dried up before the mushrooms were cooked. This is a great recipe. I think I just needed sunflower oil.

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