Garlic mushrooms with chilli & lemon (#15)

It is my understanding that mushrooms are divisive. I feel there’s a decent minority that dislike them all the time, and most people dislike them at least some of the time. However, I love a good ‘shroom. The only time I stay clear of them is when I’m feeling a bit under the weather, then they just don’t fell like the one.

Either way, this little number is pretty inoffensive. Admittedly, sous-chef Nik has to check his ‘date calendar’ if there’s garlic involved, but otherwise I’d say there’s little to argue with in this mild but enjoyable dish.

Hi Nigella, yes, I’m falling back on you. I’m on an Italian bent at the moment, and Nigellissima is what’s powering my light summer meals during the heatwave.

I served this with a small amount (1 pack) of Uncle Ben’s rice, simply for convenience, but the ultimate dream would have been a modest amount of mashed potato.

Good things: Requires little prep, hardly any serious supervision.

Bad things: I wouldn’t choose this dish if I was dying of hunger.

Ingredients (for one):

  • 1-2 teaspoons of chopped parsley
  • 1/2 unwaxed lemon (you’ll need the zest and juice separate)
  • 1/4 teaspoon dried chilli flakes
  • 1 garlic clove
  • 75g chestnut mushrooms
  • 225g of button or cup mushrooms
  • 1/4 teaspoon of sea salt flakes


  • Saucepan with a lid


  1. Prepare and set aside in a ramekin:
    1. 1-2 teaspoons of chopped parsley
    2. grate the zest of half a lemon in (reserve the lemon for later)
    3. 1/4 teaspoon of dried chilli flakes
    4. grate in the peeled garlic
  2. Slice the mushrooms up and set aside


  1. Whack 1 tablespoon of olive oil into the saucepan and put on a low/medium heat
  2. Once hot, add the parsley-lemon-chilli-garlic mix (what on earth do I call it?) until it sizzles gently
  3. Add in the mushrooms, sprinkle in 1/4 teaspoon of sea salt flakes and stir to coat in the oil. Cook for 9-10 mins.
  4. Now halve the lemon, squeeze the half lemon’s juice in, and cook for another 10 mins with the lid back on. Feel free to stir once or twice during the whole cooking process.
  5. Serve with whatever you choose (rice, mash, or whatever else takes your fancy) and perhaps a tad more chopped parsley if keen.


This is great for a light lunch if you have a half hour going spare. The chilli and lemon is just about right to tickle the taste buds without frightening anyone. Would actually be quite nice to accompany something, potentially some Italian roasted chicken?

However, I wouldn’t choose this dish if I was hungry.




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