When summer arrives and the heat starts to become unbearable, we rarely (or not at all) crave heavy foods. We prefer to cool down with fresh, seasonal fruit and vegetables, which are quick to prepare and don’t require much time in the kitchen in the heat.
This time we bring you a mushroom recipe that is perfect for summer days, not only with the family, but also for a garden party.
Ingredients
- 450 g small champignon mushrooms
- 4 tbsp olive oil
- 4 cloves garlic
- 2 handfuls of arugula
- 2 slices of lemon
- salt and pepper
Instructions
Heat the oil in a large skillet over medium-high heat.
Add the mushrooms and cook for 10-12 minutes, stirring from time to time, until the edges start to turn golden brown, then add the garlic and season with salt and pepper.
Sauté for about a minute until the garlic is fragrant.
Remove the skillet from the heat and let the mushrooms cool for a few minutes.
Add the arugula and toss everything so the garlic olive oil mixture covers it all and serve immediately. Add the juice of a few lemon slices for extra flavour.
Enjoy your meal!
