Garlic mushrooms

Ingredients

• 500 g button mushrooms
• 4 garlic cloves
• 3 tbsp olive oil
• 50 ml dry white wine
• 2 tbsp chopped fresh parsley
• 1/2 tsp Xalte Original salt

Method

1. 1Clean the mushrooms by wiping them with damp kitchen paper and trim the earthy tip of the stalk. Cut them into quarters, or in half if they are small.
2. 2Peel the garlic cloves and cut them into thin slices.
3. 3Heat the oil in a wide frying pan, about 28 cm, over a high heat for 1 minute. Add the mushrooms in a single layer and leave them for 2 minutes without stirring so they start to brown.
4. 4Fry them for 6 to 8 minutes, stirring now and then. First they release water; they are ready when that water has cooked off and the mushrooms are golden.
5. 5Turn the heat down to medium, add the garlic and cook for 1 minute, stirring all the time. It should smell of garlic and barely colour, because burnt garlic tastes bitter.
6. 6Pour in the wine and let it bubble for 2 minutes, until there is almost no liquid left in the pan.
7. 7Turn off the heat, add the 1/2 tsp of Xalte Original salt and the parsley and mix well. The salt goes in at the end so the mushrooms do not release their water before they brown.
8. 8Tip them into a serving dish with the juices from the pan and serve hot.