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.
Servings: 6 people
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.