1. Crush the garlic in a mortar, add the parsley and combine.
2. Heat the oil in a large skillet. Add the mushrooms, salt, and cook for 5-10 minutes over high heat, tossing constantly, until mushrooms lose and reabsorb their moisture.
3. Add the parsley and garlic, stir, add the lemon juice, stir.
4. Toss with breadcrumbs and pepper, serve.
A simple vegetable side dish. If you are not a big lemon fan, just use a squeeze of juice.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 4|
|Calories from Fat: 32 (32%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 107.6mg||4 %|
|Potassium 316.5mg||8 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 12.4g|
|Protein 4.6g||7 %|
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Calories per serving: 100
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