Garlic mushrooms

• 1 tray of small button mushrooms (about 250g)
• 2 cloves garlic, chopped
• parsley, chopped
• salt
• oil

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These mushrooms had practically no stalks, but I cut the end off and washed them thoroughly. If you get them with stalks, you would have to remove them and cook them separately. It makes it easier to manage the caps.

• put the mushrooms in a hot frying pan with a weeny drop of oil
• turn every 2-3 minutes, until golden brown
• meanwhile, crush the garlic, parsley and a very small pinch of salt in a pestle and mortar, add a drop of oil
• drizzle this mixture onto the mushrooms and cook for a further 2 minutes

Serve as an amuse-bouche or garnish