Garlic chilli mushrooms

Garlic chilli mushrooms
Serves: 2
  • 2 tbsp olive oil
  • 2 shallots or ½ onion, sliced thinly
  • ½ banana chilli, sliced, or ½ tsp chilli flakes
  • 150g cremini/Swiss brown mushrooms, sliced
  • 200g oyster mushrooms, halved or cut into thirds depending on size
  • 20g butter
  • 1 tsp grated lemon zest
  • 100g enoki mushrooms
  • 3 cloves garlic, sliced
  • 1 tsp sea salt
  • 2 tbsp lemon juice
  1. Preheat a large frying pan over a high heat (it’s important the pan is hot before you start so that the mushrooms grill rather than stew).
  2. Add olive oil, shallots, chilli, brown and oyster mushrooms.
  3. Cook over a medium/high heat for 10 mins, stirring a few times and adding half the butter after 5 mins.
  4. After 10 mins, add the lemon zest, the remaining butter, enoki mushrooms and garlic – free up a space in the middle of the pan for the enoki mushrooms so they can brown slightly.
  5. Season with salt and add the lemon juice.
  6. Cook for 3-4 mins, stirring a couple of times.
  7. If it looks like the mushrooms haven’t browned enough, turn up the heat for the final minute or two.


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