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2 Tablespoons olive oil
3 Cloves garlic, minced
1½ Tablespoons flour
1 Cup vegetable broth
Dash red pepper flakes
2 Tablespoons parsley, minced
2½ Teaspoon fresh lemon juice
¾ Pound white button mushrooms
- Sauté the garlic in 1 tablespoon olive oil.
- Remove from heat and stir in the flour. Return to hear and cook over low for 2 minutes until a smooth paste forms.
- Slowly add broth, red pepper flakes, parsley and lemon juice.
- In a separate sauté pan add remaining 1 tablespoon olive oil and mushrooms. Cook until browned. Add to sauce.