Recipe: Sauteed Mushrooms with Garlic and Parsley

Cooking / Eating In

 

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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:

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  • 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?

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3 Comments

  • Reply
    Amy
    August 17, 2013 at 7:53 am

    Love mushrooms! Esp baby portobellos that you have here. Another fave of mine that I don’t get too often (bc they’re expensive) are oyster mushrooms. They’re sweet with a meaty texture. 😀

  • Reply
    Big Apple Nosh: NYC Food Blog | New York | Food | Restaurants | Recipes | Reviews | Recipe: Zucchini Rounds
    August 21, 2013 at 9:59 am

    […] week I shared a scrumpdiliumptious recipe for sauteed mushrooms from Anna Boiardi’s cookbook Delicious Memories.  For some reason I find myself gravitating […]

  • Reply
    butter
    August 22, 2013 at 8:41 pm

    Mushrooms are a favorite in our household. Will have to try out this garlicky version. My favorite is shiitake, braised in sweet soy sauce.

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