Sautéed Mushrooms with Garlic & Parsley
by Sarah Jay
Serves eight.
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
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.
nutrition information (per serving):
Size
:
based on eight servings;
Calories
(kcal):
90;
Fat
(g):
9;
Fat Calories
(kcal):
80;
Saturated Fat
(g):
1;
Protein
(g):
2;
Monounsaturated Fat
(g):
6;
Carbohydrates
(g):
3;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
110;
Cholesterol
(mg):
0;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 81
, pp. 81
October 1, 2006
