sauteed mushrooms with parsley and garlic
(2 ratings)
The taste of fresh mushrooms sauteed in olive oil and sprinkled with parsley and garlic is universally appealing. Either wild or cultivated mushrooms (or both) may be used for this tapa, which takes only minutes to make and should be served immediately. These can be served as a tapas, or served with steaks or pork chops.
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(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For sauteed mushrooms with parsley and garlic
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1 lbmushrooms, wiped cleaned (wild or cultivated)
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2 Tbspolive oil
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1 Tbspunsalted butter
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kosher salt, to taste
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freshly ground black pepper, to taste
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2 Tbspminced parsley
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2garlic cloves, minced
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2 Tbspdry white wine, optional
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1 pinchchili flakes, optional
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lemon juice
How To Make sauteed mushrooms with parsley and garlic
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1NOTE: The garlic flavor is prominent in this recipe. If you're not in love with garlic, reduce the amount.
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2If the mushrooms are very small, trim stems and leave whole; otherwise, cut them in half or quarter them.
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3Heat the oil and butter in a large skillet and saute the mushrooms over high heat for 1 minute. Season with salt and pepper and sprinkle with the parsley and garlic.
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4Add wine and chili flakes, if using.
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5Continue cooking briefly until mushrooms have softened, about 2 to 3 minutes.
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6Drizzle mushrooms with lemon juice and serve at once.
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7Serves 6 to 8 as a tapa.
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