Covas Tapas Mushrooms

serve on their own or on warm slabs of breat as a full entree

Ingreds
400-500g fresh button mushrooms
2-3 fresh baby chillis finely chopped or sliced
1-2 cloves of garlic very finely chopped
½ handful of fresh flat leaf parsley, chopped
olive oil
sea salt and cracked black pepper to taste
1 fresh lemon

if you can get fresh small button mushrooms, do them whole. if you can only get normal supermarket sized mushrooms cut them in half

cut the chilli into little pieces and fry in olive oil. add the garlic and fry that for about 10 sec then add the mushrooms and cook quickly until they begin to soften.
once the mushrooms are just a little undercooked. squeeze over the juice from ½ a lemon. then add the chopped parsley, S&P and and stir them through. dont cook the mushrooms too much longer.
can let the mushrooms sitt at least a few hours at room temp.
bruchetta: take wood oven bread, cut into brucetta portions and rub with garlic clove, brush with olive oil and cook in hot oven for 5 mins but mushrooms on bread, add a bit of basil and parmasan shaveings.