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Sauteed Mushrooms

This technique for washing and covering mushrooms provides a different texture and deep flavor. This dish can be served over polenta or steak, or folded into risotto. By Lucinda Scala Quinn.

  • Yield: Makes 6 servings with polenta or pasta
Sauteed Mushrooms

Source: Mad Hungry, October 2010

Ingredients

  • 1 1/2 pounds fresh mushrooms
  • 1/2 lemon
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss.

  2. Put the garlic in a large pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 4 minutes.

  3. Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and serve.

Cook's Note

If you're in the mood for pasta, use these mushrooms as a base for sauce; add a splash of white wine, 1/4 cup of cream, and 3 tablespoons of grated cheese.

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