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Catalan Mushrooms with Garlic & Parsley

Scott Phillips

Servings: 6

Serve these as a starter or perhaps as an accompaniment to the baked chicken. Leftovers are great on pizza or added to pasta sauce.


  • 1 lb. 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 Tbs. finely chopped fresh garlic
  • 1 to 2 tsp. coarse salt or sea salt

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 320
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 2


  • Put the mushrooms in a large bowl of cold water to soak for 10 min. Rinse them well and then drain.
  • Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 minutes. You’ll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid.
  • Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven’t browned; they’ll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. 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, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.


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Reviews (1 review)

  • ddavis3 | 03/15/2012

    As with everything on Fine Cooking, these were great. My pan never did fill with liquid, but maybe my lid wasn't tight enough as I did see steam escaping while they cooked. I just cooked until starting to brown (it didn't take mine 20 minutes) and they still turned out great. Will make again

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