Sautéed Mushrooms with Garlic and Parsley

Name: Sautéed Mushrooms with Garlic and Parsley
Yield: Makes 4 Servings
Ingredients: 6 ounces shiitake, Golden Oak, portobello, or other mushrooms, wiped clean and thickly sliced; 3 tablespoons chopped fresh parsley and snipped fresh chives; 6 ounces white mushrooms, wiped clean and thickly sliced (Mushroom Basics); Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 1½ tablespoons minced garlic

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This is a quick, basic method—use it for any type of mushrooms, regular, wild, or a combination. You can also toss this mixture with fettuccine or linguine (see the variation that follows) or use it to top polenta.

Ingredients

2 tablespoons olive oil
6 ounces shiitake, Golden Oak, portobello, or other mushrooms, wi

Lunch
Supper
Side dish
Snack
Vegan
Gluten-free

Method

Heat the oil in a large skillet, preferably nonstick, over medium-high heat. Add the mushrooms; sprinkle with salt and pepper to taste.
Let the mushrooms sizzle in the hot fat for a minute or so (which will give them that sautéed flavor). Then continue to sauté (Sauté Basics), tossing frequently with a wooden spoon, for about 3 mi