1 ½ lbs medium-size white mushrooms, stems trimmed to ½ inch, and quartered
¼ cup extra-virgin olive oil
¼ cup finely chopped flat-leaf parsley
2 tbsp finely chopped fresh garlic
Sea salt to taste
Instructions
Put the mushrooms in a large bowl of cold water to soak for 10 min; rinse well and drain.
Heat a large sauté pan with a tight-fitting lid over medium heat. Add the mushrooms, cover and cook for 20 minutes. The pan will be filled with liquid (from the mushrooms) at this time.
Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle but haven't browned.
Lower the heat to medium and stir in 1 tablespoon of the olive oil, the parsley, and the garlic. Sauté, stirring frequently, until the garlic softens, another 3 to 4 minutes. Transfer the mushrooms to a serving bowl and stir in the remaining olive oil. Season with salt to taste.