Catalan Mushrooms with Garlic and Parsley

Sautéed white mushrooms get a burst of flavor from garlic and fresh parsley, creating a simple yet irresistible side dish that's both earthy and aromatic. Enjoy the rich, savory goodness in every bite.

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 210kcal

Author Liza A

Ingredients

1 ½ lbs medium-size white mushrooms stems trimmed to 1/2 inch, and quartered
1/4 cup extra-virgin olive oil
1/4 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.
Serve and enjoy!

Notes

Recipe source: fine cooking

Nutrition