Mushrooms in oil with Parsley

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound large mushrooms
  • ¾ cup olive oil
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped parsley
  • 1 garlic clove, finely minced
  • 1 shallot, finely minced
  • ¼ cups soft fresh bread crumbs


  1. Wash and slice the mushrooms, cutting through caps and stems. Marinate the mushrooms for one hour in one-half cup of the olive oil containing the salt and pepper.

  2. Heat the remaining oil in a heavy skillet. Drain the mushrooms and sauté them in the hot oil for about five minutes, until just tender.

  3. Add the remaining ingredients and toss lightly. Serve immediately.

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