Mushrooms with Parsley Recipe

Mushrooms with Parsley Recipe

This is another one of those dishes where its brilliance is exceeded only by its simplicity. Perfect to eat with some nice, crusty bread. Its light but savory character will make you wish for lots of sunshine and a cool Mediterranean breeze. Tasting Guidelines: Taste is light and savory. Weight is light but can be balanced with lemon juice and parsley. Texture is soft. Good for people low to moderate treatment side effects. Best categorized as Mediterranean.
Prep Time5 mins
Cook Time30 mins
Course: Side Dish, Snack
Cuisine: Italian
Keyword: italian, mushrooms, mushrooms with parsley, parsley, recipes
Servings: 6 people
Author: Chef Ryan Callahan
Cost: $10

Equipment

  • Cutting board
  • Chef's knife
  • Saute Pan
  • Colander

Ingredients

Food Ingredients:

  • 1 lb. mixed portabella, white button mushrooms pre-sliced (Avoid Shiitake mushrooms. They may upset stomach during treatment.)
  • 1/3 c. cooking olive oil not extra virgin or light

Flavor Balancers:

  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tbsp. lemon juice
  • 1/2 c. white wine Use a sweet white wine like Moscato or Riesling. We want it to be sweet for the sugar.

Aromatics:

  • 1 tbsp. garlic minced
  • 3 tbsp. Italian flat leaf parsley finely chopped

Instructions

  • Wash mushrooms and pat dry with paper towels. Heat oil in large frying pan. Add mushrooms and garlic. Cook over medium heat, stirring often, until lightly browned, about 15 minutes. Do not allow garlic to burn or it will make the recipe very bitter. When mushrooms are done sweating, add white wine to soak up the flavor. Bring mixture to boil and reduce sauce. Add lemon juice and salt and pepper to taste. Transfer to warmed dish and sprinkle with parsley. Serve hot or at room temperature. Serve with bread.

Notes

While cooking mushrooms, what you are looking for is for them to get quick stewed so they will excrete their flavor. You want to bring out the flavor of mushrooms. So feel free to cook them to death.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon . Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.