Prep 10 mins
Cook 20 mins
These mushrooms brown and develop their flavor because they are cooked over high heat. From Sunset Magazine. Prep and cook times are estimates.
- 453.59 g wild mushrooms or 453.59 g cultivated mushroom
- 29.58 ml olive oil
- 1.23 ml salt
- 9.85 ml minced garlic
- 14.79 ml chopped parsley
- coarse sea salt, preferably fleur de sel
- Trim stems off cleaned mushrooms and cut caps into bite-size pieces. Very small mushrooms can be left whole.
- Set a 10-to 12-inch frying pan over high heat.
- When hot, add olive oil, swirl to coat bottom, and add mushrooms.
- Sprinkle with salt and cook over high heat, stirring, until mushrooms stop giving off liquid and start to brown.
- Add garlic and cook, stirring, 2 to 3 minutes.
- Remove from heat; stir in parsley.
- Serve on a platter and season with sea salt.
Brings the best out of mushrooms!
What I really like about this recipe is it doesn't use as much oil (or butter) as others require (making it a healthier alternative), it's easy to make, and very flavorful! It's also very forgiving. I divided the ingredients in half since I only had 8 oz. of mushrooms but I forgot to do so for the salt...I had twice the salt and forgot the sea salt and it still came out great! Hubby really liked it too.
I served it with lamb steaks, spaghetti squash with marinara sauce and drizzled the sauteed mushrooms over both.
I will definitely make this again.
I would estimate a reverse of the times: 10 min. cook time (if you're doing half the recipe), 20 minutes prep. Mincing the garlic takes the longest, especially if you're doing the full recipe = 2 tsp. I substituted parsley flakes for fresh chopped and that worked out as well.
Could it miss mushrooms and garlic together, just had for breakfast (did a 1 person serve) and had it on toast with a rasher of crispy bacon on the side. Thank you cookiedog. Made for Please Review My Recipe game.