Ingredient:
30 ml/2 tbsp sunflower oil
25g/1oz/2 tbsp butter
5 spring onions, thinly sliced
3 garlic cloves, crushed
450g/1 lb button mushrooms
40g/1 ½ oz/ ½ cup fresh breadcrumbs
15ml/1 tbsp chopped fresh parsley
30ml/2 tbsp lemon juice
Salt and freshly ground black pepper
Method:
Heat the oil and butter in a balti pan, wok or cast iron frying pan. Add the spring onions and garlic and stir-fry over a medium heat for 1-2 minutes.
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.
Stir in the breadcrumbs, parsley, lemon juice and seasoning. Stir-fry for a few minutes until the lemon juice has virtually evaporated and then serve.
30 ml/2 tbsp sunflower oil
25g/1oz/2 tbsp butter
5 spring onions, thinly sliced
3 garlic cloves, crushed
450g/1 lb button mushrooms
40g/1 ½ oz/ ½ cup fresh breadcrumbs
15ml/1 tbsp chopped fresh parsley
30ml/2 tbsp lemon juice
Salt and freshly ground black pepper
Method:
Heat the oil and butter in a balti pan, wok or cast iron frying pan. Add the spring onions and garlic and stir-fry over a medium heat for 1-2 minutes.
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.
Stir in the breadcrumbs, parsley, lemon juice and seasoning. Stir-fry for a few minutes until the lemon juice has virtually evaporated and then serve.
