INGREDIENTS

DIFFICULTY: LOW         PREP. TIME: 10 MIN          COOKING TIME: 10 MIN          SERVINGS: 4          COST: LOW

1 LB. MUSHROOMS (CHAMPIGNON) THINLY SLICED

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3 GARLIC CLOVES PEALED AND CUT IN HALF OF FINELY CHOPPED

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5 TBLSPOONS EXTRA VERGINE OLIVE OIL

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1 TBLSPOON FINELY CHOPPED PARSLEY

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SALT TO TASTE

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RECIPE

IN A LARGE FRYPAN, OVER MEDIUM TO HIGH HEAT, PLACE THE OLIVE OIL AND GARLIC

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BEFORE THE GARLIC TURNES BROWN, ADD THE MUSHROOMS AND STIRR

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KEEP ON STIRRING OCCASIONALLY, AFTER 5 MINUTES TAKE THE GARLIC OUT. THE MUSHROOMS WILL HAVE A LOT OF WATER, KEEP ON COOKING AND STIRRING OCCASIONALLY

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WHEN THE WATER COMPLETELY EVAPORATED AND THE MUSHROOMS STARTED TO BROWN, ADD THE PARSLEY AND SALT.

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SERVE HOT AS A SIDE DISH

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