Garlicky Mushroom Sauté

Poêlée de Champignons à L’ail

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

The French rarely go overboard with their garlic, but these mushrooms are the exception. This simple side dish is easy to make and flavorful, with a healthy dose of garlic and parsley. Be sure to let your mushrooms cook slowly on low heat, releasing their juices and bringing out their full flavor.

Ingredients

  • 2 pounds (1 kilo) mushrooms (chanterelles, shiitake, or even button mushrooms will work)
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 medium shallot, thinly sliced
  • 4 cloves garlic, crushed and chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper

Method

Preparation

Under a thin stream of cold water, lightly wash mushrooms and remove their feet. Use a clean dish towel to dry the mushrooms, then cut them into uniform slices, about ¼ inch thick. Heat the olive oil on medium heat and sauté the onion and shallot until transparent, about 3–5 minutes. In the meantime, stir together garlic and parsley in a small bowl. Add mushrooms to the pan and cook, stirring occasionally, until they have given their juice and then the juice has been cooked off, 3–5 minutes. Add parsley and garlic and cook another 2–3 minutes, before the parsley begins to wilt. Remove from heat, season to taste with salt and pepper, and serve immediately.