Maggie Bailey
These spicy flavoursome mushrooms are great served as a starter/appetiser, with garlic bread, olives, sun-dried tomatoes, etc, or as part of a cold buffet spread, party food.
Serves 4-6
Ingredients
- 1 lb 10 oz (750g) of button mushrooms
- 2 tablespoons of lemon juice
- 1 red chilli, chopped finely
- 1 green chilli, ditto
- 2 cups/17 fluid oz (500 ml) of extra virgin olive oil
- 1 garlic clove, crushed or minced
- 75g (around 1 tablespoon) of chopped flat-leaf parsley
- 75 g (ditto above) chopped cilantro (coriander)
- ¼ teaspoon caster sugar
Method
- Don’t wash the mushrooms, as they will absorb too much water! Instead, Wipe them with some damp kitchen paper to remove dirt and place them in a bowl.
- In a large bowl, mix together the garlic, sugar, lemon juice and chillis. Add the mushrooms to this mixture and blend in well, so that the mushrooms are evenly coated.
- Cover the bowl with some cling film (plastic wrap) and marinate for 30 minutes at least. Just before you serve them, add the herbs, and season with salt and pepper and mix in well. (NB: You can also add the herbs earlier, before marinading, if you want a stronger flavour.
It looks and sound delicious!
Thank you so much Edith P!
Good for others but I cannot handle spicy.
Ah thanks Carol. I guess you could make this and leave the chillis out, just use the herbs. I think it would still be tasty, but milder.
It does sound mouthwatering! I must try. Thanks for the recipe.
My pleasure Marita. Let me know what you think when you have tried it!
I wanna try this one
Thanks Charito, you should! Easy and delcious.
Looks so tasty!
Thank you Kathy and Gina. It sure is tasty – give it a go! 🙂
Sounds so delicious Maggie ?
Since it is summer, I am doing a kind of theme of picnic food recipes at present, like this one! Lots more to come.
What a good recipe, I live in a place where there are strange mushrooms, greetings and thanks, I will take it into account.
Thank you Oscar Perez! I guess you can use other types of mushrooms, if you can’t get the button variety. The thing about the button kind is, they don’t have a very strong flavour themselves, so they absorb the flavours of the marinade very well. If you used another kind, e.g. shitake mushrooms, which are quite strong, you would get a slightly different result, but I exoect it would still work!
I will use mushrooms with mild flavors, like mushrooms or others, thanks
OK, let me know how it works Oscar! Thanks.