Simply Garlic Mushrooms

There are days when you just want an easy quick dinner, and last night was one of them.

I love garlic and mushrooms, and garlic mushrooms is a happy marriage between two of my several dozen favourite ingredients.

Then, my potted parsley is growing so well it's time I should give it a little trim. I highly recommend the growing of parsley. A friend told me it's almost like a weed, which makes growing easy. And it gives you parsley anytime you like, rather than buying a big bag in the supermarket and not being able to finish using it.

This dish is normally served as an appetiser, so to make it substantial and fitting for main course, I added carrots and serve it with cous cous (easier and faster to cook than rice). Makes a perfect vegetarian meal, though I think adding crispy bacon bits would also taste great. Children will like it too.

Recipe inspired by my Olive Oil cookbook.

Simply Garlic Mushrooms
serves two

about 300g (rough estimation) fresh mushrooms (I used white button here, but brown, portobello or mixed would be delightful too)
1 carrot
4 cloves garlic, or as much as you like
3 tablespoons olive oil (it's good to be generous here for this dish)
a little lemon juice (optional)
crispy bacon bits (optional)
salt and black pepper
2 tablespoons chopped fresh parsley

Slice mushrooms thickly. Cut carrot into thin strips. Chopped garlic.

If you're using bacon, fry them first until crispy. Set aside.

Heat oil and sauté garlic until lightly browned but not burnt. Add carrots and allow the carrots to soften slightly. Add mushrooms and stir until well mixed and mushrooms cooked. Add a little water (maybe 1-2 tablespoon) to get some juicy mushroomy gravy to go with cous cous.

Season with salt, pepper and chopped fresh parsley. Add bacon bits if using. Drizzle with some lemon juice if you like a more tangy taste.

To cook cous cous (for the beginner), add 1 cup boiling water to 1 cup cous cous. Season with a little butter and salt and cover for about 10 minutes. Stir well before serving.