Helloooo, Noshers! Long time no chat! Did you miss me? I sure missed all of you! I was taking some much-needed r&r with the family, but now I’m back and super excited to break my self-imposed hiatus with this scrumptious recipe for garlicky mushrooms. Yum!
Now call me naive, but I never knew how polarizing mushrooms could be…I still remember the fateful day so many years back when I was having dinner with a friend I consider the ultimate foodie. We were ordering some small dishes to start, and he said, “I’m fine with anything as long as their are no mushrooms.” I’d be lying if I said he didn’t visibly shudder. WHaaaat??? My foodie friend didn’t like mushrooms? Oh man. Despite my first hasty impulse to end our friendship right then and there (I kid, I kid), I remained friends with said foodie friend. But since then, I’ve heard wildly differing opinions on these fragrant fungi.
I, if you couldn’t already tell, am a fanatical mushroom fan. I have never met a mushroom I didn’t like! So when I was invited to test out a few recipes from Anna Boiardi’s (yep, her gramps was Chef Boyardee) new cookbook Delicious Memories, this mushroom recipe was the first I attempted. And yum, was I pleased! The recipe is surprisingly simple but sooo delicious. Serve it as a side, use them to top burgers, or do as I did – make a whole bunch and eat it all for dinner
You will need:
- Two 10-oz packages of baby portobello mushrooms
- 5 tbsp extra virgin olive oil
- Salt and freshly ground pepper
- 1 clove of garlic, finely chopped
- 1.5 tbsp chopped fresh Italian (flat-leaf) parsley
1. Wipe the mushrooms with a damp paper towel. Cut off the stems and slice the caps thinly.
2. Heat the oil in a 10-inch skillet over medium heat. When the pan is hot, add the mushrooms and use a spoon to pat them into an even layer. Turn the heat down to medium-low and cook 6 minutes without stirring.
3. Add 1 teaspoon of salt and 1/4 teaspoon of pepper. Toss the mushrooms with a spoon and continue cooking until they are tender but not browned, 5 to 6 more minutes. The mushrooms will give off some cooking liquid – that’s okay.
4. Stir in the garlic and cook 3 more minutes. Remove the pan from the heat and stir in the parsley. Serve hot or at room temperature.
I may or may not have made these two days in a row. Yay mushrooms!!
Are you a mushroom fan? What’s your favorite type of mushroom?