| Garlicky Sauteed Mushrooms -- Sunset Magazine (Oct 2006 issue), p.110 |
| created @ 2007-01-18 13:40:20 |
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I love mushrooms...and garlic...so this is a perfect blend for me!!!
"When mushrooms are cooked, they release a lot of liquid. Using high heat evaporates the juices, allowing the mushrooms to brown and develop flavor.
PREP AND COOK TIME: 30 minutes.
MAKES 4-6 servings
1 lb wild or cultivated mushrooms
2 tbsp olive oil
1/4 tsp salt
2 tsp minced garlic
1 tbsp chopped parsley
Coarse sea salt, preferably fleur de sel
1. Trim stems off cleaned mushroom and cut caps into bite-size pieces. Very small mushrooms can be left whole.
2. Set a 10- to 12-in 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.
3. Add garlic and cook, stirring 2-3 minutes. Remove from heat; stir in parsley. Serve on a platter and season with sea salt." |
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