- serves 2 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 2 tbsp bacon fat
- 2 garlic cloves, crushed
- 1 lemon, rind finely chopped
- 5 bolette mushrooms, sliced (you could also use Slippery Jack or Swiss brown)
- 1 bunch flat-leaf parsley
- salt and pepper
- sliced fresh sourdough, to serve
Instructions
Heat the bacon fat in a frypan. Add the garlic and fry for 2 minutes. Add the lemon rind. Add the sliced mushrooms and fry gently. Add the parsley. Season to taste with salt and pepper.
Serve with sourdough bread.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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