Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sautéed Mushrooms with Garlic & Parsley

Article Image
Scott Phillips

Servings: eight.

 

Ingredients

  • 5 Tbs. extra-virgin olive oil
  • 1 lb. white or cremini mushrooms, washed well, trimmed, and cut into quarters (or sixths, if large)
  • Kosher salt
  • 5 to 6 medium cloves garlic, minced (1-1/2 Tbs.)
  • 1 Tbs. sherry vinegar
  • 2 Tbs. chopped fresh parsley

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 90
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 0
      Sodium (mg): 110
      Carbohydrates (g): 3
      Fiber (g): 1
      Protein (g): 2

Preparation

  • Heat the oil in a 12-inch skillet over high heat until it’s hot and shimmering. Add the mushrooms, season with 3/4 tsp. kosher salt, stir to coat in the oil, then let the mushrooms cook undisturbed until the liquid released by the mushrooms evaporates and they’re deep golden brown, 5 to 7 min. Stir and continue sautéing, stirring occasionally, until most sides are nicely browned, 3 to 5 min. more.
  • Reduce the heat to medium, add the garlic, and cook just to soften it, 15 to 30 seconds. Add the vinegar and stir, scraping the bottom of the pan, until the vinegar evaporates, about 15 seconds. Remove the pan from the heat and toss in the parsley. Season to taste with more salt, if you like. Transfer to a dish and serve with toothpicks for spearing the mushrooms or a serving spoon for putting on individual plates.

Reviews

Rate or Review

Reviews

  • roinuj | 05/15/2011

    These were easy and great!Make sure you start with mushroom pieces about twice the size of the desired end product - as they shrink significantly. Also - next time I make this - I'll reduce the salt to 1/2t and the oil to 4 T. Otherwise - Great!

  • dmlyn | 02/15/2011

    Excellent!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks