Basilikastekta champinions with garlic
Cooking Time30 m
Ingredients8
DifficultyEasy
Castanje champin ions that get to take place in the forehead along with onions and garlic smell just as good as you want it to do in the kitchen. This fungus is easy to fry and fits as well as accessories to salmon or chicken as on a buffet table. Serve the lukewarm, and the tastes come out best.
Categories
BuffetYields
4ServingsCooking Methods
Steered
Ingredients
4 servings
- Step: 1250 g throne champinions
- Step: 21 st garlic divide
- Step: 31 st red
- Step: 41 st potting basilica
- Step: 52 msk olive oil
- Step: 6salt
- Step: 7black pepper
- Step: 81/2 st lemon (saft)
Instructions
- Step: 1Cut the fungus in fourths. Scale and tear the garlic gap. Scale and cut the red bulb in thin clefts. Strip the basilica.
- Step: 2Fight the fungus in the olive oil in a frying pan, until it begins to get paint, add the onion and fry for a few minutes.
- Step: 3Put in garlic and basilica, fry for a minute. Taste with salt, pepper and a few drops of lemon juice.
Näring
| Calories | 96kcal |
|---|---|
| Carbohydrates | 6g |
| Fat | 7g |
| Protein | 2g |
| Serving Size | 4serving |
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