Sauteed Mushrooms With Cilantro And Lemon Juice

• 1 1/4 lb medium domestic mushrooms
• 2 tsp Canary Island Garlic & Herb Splash
• 1/2 tsp celtic salt
• 2 slices bread
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1 tbsp lemon juice
• 2-3 cloves garlic, peeled, crushed & finely chopped (1 1/2 tsp)
• 1/4 tsp freshly ground black pepper

1. Just before cooking, wash the mushrooms and drain them well.
2. Place the whole mushrooms in a large skillet with the Splash
3. and salt Set the skillet over a medium heat, cover and cook
4. for about 1 5mintues, or until all the liquid that emerges from
5. the mushrooms as they cook disappears.
6. Meanwhile, toast the bread and cute the slices into 1/2-inch cubes.
7. Uncover the mushrooms and continue cooking them until they are
8. nicely browned on all sides. Then add the cilantro, lemon juice,
9. garlic, and pepper. Saute the mixture for 20 seconds. Add the
10. croutons, toss for a few seconds and serve immediately.

mushrooms, garlic, celtic salt, bread, fresh cilantro, lemon juice, garlic, ground black pepper

Taken from www.epicurious.com/recipes/member/views/sauteed-mushrooms-with-cilantro-and-lemon-juice-51859721 (may not work)