Mushroom Vegetables

Clean mushrooms with a wet dish rag and cut in half. Peel garlic and shallots and cut in half as well. Remove the seeds from the chili pepper and chop with the parsley.

Sauté mushrooms, garlic and shallots in olive oil until relatively hot – keep moving and season lightly with salt.

Then extinguish with clear soup/white wine – add chili, parsley, saffron and juice of one lemon and simmer gently over medium heat for 4 to 5 min.

Serve with salmon steak or pork flitet.

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