Sauteed Mushrooms With Parsley And Garlic Food

SAUTEED MUSHROOMS WITH GARLIC AND PARSLEY - FUNGHI TRIFOLATI

Steps:

• If you got a pack of already sliced mushroom, skip step 1 entirely and start from step 2.
• Briefly clean the mushrooms under the running cold water, dry gently with a paper towel. Remove most dirty and external parts of the stem.
• Depending on the type of mushrooms slice them lengthwise (like in the picture).
• If you have stump or honey mushrooms there is no need to slice or cut them. They're already small enough to be cooked as whole. As to the bigger mushrooms, like porcini or penny bun mushrooms they need to be cleaned gently and cut in cubes.
• Place a large skillet pan over medium heat.
• Add olive oil, butter, chili flakes, chopped parsley (leave 1 tbsp to add at the end of cooking) and garlic cloves crushed with a flat knife. Saute for a minute or two.
• Add sliced mushrooms and stir everything together. Mushrooms will release liquid. Continue cooking for another 5-6 minutes until liquid is reduced.
• Add salt to taste and a tablespoon of chopped parsley you set aside earlier.
• Gently stir through and serve immediately.

SAUTEED WILD MUSHROOMS WITH GARLIC AND PARSLEY (WILDE PILZE)

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11-inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
• Add the butter, mushrooms, salt and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.
• Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

SAUTEED MUSHROOMS WITH PARSLEY AND GARLIC

Steps:

• 1. NOTE: The garlic flavor is prominent in this recipe. If you're not in love with garlic, reduce the amount.
• 2. If the mushrooms are very small, trim stems and leave whole; otherwise, cut them in half or quarter them.
• 3. Heat the oil and butter in a large skillet and saute the mushrooms over high heat for 1 minute. Season with salt and pepper and sprinkle with the parsley and garlic.
• 4. Add wine and chili flakes, if using.
• 5. Continue cooking briefly until mushrooms have softened, about 2 to 3 minutes.
• 6. Drizzle mushrooms with lemon juice and serve at once.
• 7. Serves 6 to 8 as a tapa.

GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER

Steps:

• Preheat a grill. Preheat the oven to 350 degrees F.
• Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
• To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
• To serve, place on large platter, and sprinkle with remaining parsley.

SPAGHETTI WITH MUSHROOMS, GARLIC & PARSLEY

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Heat the olive oil in a large skillet over medium heat.
• Scatter the garlic & crushed red pepper flakes over the oil and cook, shaking the pan, until golden, about 2 minutes.
• Add as many of the mushrooms as will fit comfortably into the skillet.
• Season lightly with salt and pepper and toss in the sage.
• Add the remaining mushrooms as the mushrooms in the skillet wilt and make room.
• Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.).
• Stir the spaghetti into the boiling wate; return to a boil, stirring frequently.
• Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer.
• Cook until the liquid is reduced by about half, about 5 minutes.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
• If not, drain the pasta, return it to the pot, and pour in the sauce.
• Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce.
• Check the seasoning, adding salt and peppers if necessary.
• Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls.

CATALAN MUSHROOMS WITH GARLIC & PARSLEY

Steps:

• Put the mushrooms in a large bowl of cold water to soak for 10 minute Rinse them well and then drain.
• Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 minute You'll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid.
• Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven't browned; they'll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the olive oil, the parsley, and the garlic. Sauté, stirring frequently, until the garlic softens, another 3 to 4 minute Transfer the mushrooms to a serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.

SAUTEED MUSHROOMS WITH GARLIC

Steps:

• Melt the butter in a large skillet over medium-high heat; add in garlic and cook stirring for 2 minutes.
• Add in the sliced mushrooms and cook stirring for about 4-5 minutes.
• Sprinkle with lemon juice then season with salt and pepper.
• Delicious!

SAUTEED MUSHROOMS WITH SHERRY AND GARLIC

Steps:

• If mushrooms are greater than one inch in diameter, cut into quarters.
• Heat 12 inch skillet over medium heat.
• Add 1 T olive oil. When the oil is hot enough to sizzle a piece of mushroom, add half the mushrooms and half the thyme. Raise the heat to medium-high and saute, stirring only occasionally, until the mushrooms are golden brown. If you stir them too often or crowd them in the pan, you'll prevent the mushrooms from carmelizing.
• Season with salt and pepper.
• Transfer the mushrooms to a bowl, and repeat with the remaining mushrooms. Add the garlic, and saute 1 minute, stirring. Return the reserved mushroom, with any accumulated juices, to the pan.
• Add the sherry and parsley, and boil until the liquid is reduced to a glaze, another minute or so.
• Add the butter, and gently swirl the pan as the butter melts and emulsifies with the sauce. Taste and adjust the seasonings with salt and pepper.
• Enjoy!