Sautéed Mushrooms with Parsley

Sautéed Mushrooms with Parsley

You’d think this were boring. This is one of the most surprisingly good dishes I’ve made in a while. It’s so good that some nights, we just eat this on toast for dinner. Imagine a poached egg on top! Yum!

20 min – makes 4 sides or 2 mains

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds mixed mushrooms, sliced 1/8 inch thick
2 garlic cloves, minced, and divided
1/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground pepper

1. In a large skillet, melt the butter in the olive oil. Combine half the garlic with the parsley, add salt, set aside.

2. Add the mushrooms to the hot skillet and cook over moderately high heat, without stirring, until browned on the bottom, about 5 minutes.

3. Add the other half of the garlic, and continue to cook, stirring occasionally, until the mushrooms are browned and tender, about 6 minutes longer.

4. Stir in chopped parsley and fresh garlic mixture. Season with pepper. Transfer to a plate and serve.



adapted from Food & Wine

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