Sauteed mushrooms are a flavorful and easy-to-make addition to any dish. They are made by lightly cooking mushrooms in olive oil with seasonings and herbs. Garlic and parsley are two classic herbs used to flavor sautéed mushrooms. Garlic has a strong pungent flavor and is often used as a base for sautéed mushrooms, adding a richness to the dish. Parsley, on the other hand, has a bright and grassy flavor that pairs well with the earthiness of mushrooms. Both herbs work together to create a delicious, savory flavor. Sauteed mushrooms are a versatile ingredient, great for adding to salads, pastas, and more.
Ingredients
1 1/2 lbs sliced mushrooms
1 1/2 tsp minced garlic
1/2 cup extra virgin olive oil
salt
black pepper
3 tbsp chopped parsley
Method
In a deep saute pan, add the garlic and olive oil and cook on medium-high for about 1 minute.
Add the mushrooms and turn the heat to high.
When the mushrooms have soaked up all the oil, add some salt and pepper and turn the heat down to low. Stir with a wooden spoon and wait for the mushrooms to release their water which should happen pretty quickly.
Turn the heat back to high and boil off the water, stirring frequently. This should take a few minutes.
Taste and add more salt if needed. Add the parsley, give it a stir, then transfer to a plate to serve.
