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Sautéed Mushrooms with Garlic and Parsley
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
By Richard Sax
Published 1997
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 6 ounces
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
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