Mushrooms with Garlic and Parsley
By Tested and perfected in the Sur la Table kitchen
Mushrooms with Garlic and Parsley
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- ¼ cup extra-virgin olive oil
- 1 pound white button or crimini mushrooms, all about the same size, cleaned and stems removed
- 5 garlic cloves, peeled and thinly sliced
- 1 sprig fresh thyme
- ¼ cup Manzanilla sherry
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon finely chopped parsley
Serve these garlicky tapas solo or as a tasty accompaniment to grilled steak or burgers, scrambled eggs or a toasted baguette.
Heat 6 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the mushrooms and leave them in the pan until they brown on one side, about 1 minute. Then shake the pan to turn the mushrooms over, and brown again for another minute. Repeat two or three times, until the mushrooms are brown all over. The mushrooms will release some water, but don’t worry: if your pan is hot enough, the water will evaporate.
If the pan seems dry, add the additional 2 tablespoons of oil. Next, add the garlic and thyme and stir until the garlic is light brown, about 30 seconds. Be careful not to burn the garlic.
Pour in the sherry and cook until it almost completely evaporates, about 1 minute. At this point the pan will contain a nice brown sauce of reduced sherry and mushroom juices. Season with salt and pepper to taste, sprinkle the parsley on top and serve immediately in the pan.
Heat 6 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the mushrooms and leave them in the pan until they brown on one side, about 1 minute. Then shake the pan to turn the mushrooms over, and brown again for another minute. Repeat two or three times, until the mushrooms are brown all over. The mushrooms will release some water, but don’t worry: if your pan is hot enough, the water will evaporate.
If the pan seems dry, add the additional 2 tablespoons of oil. Next, add the garlic and thyme and stir until the garlic is light brown, about 30 seconds. Be careful not to burn the garlic.
Pour in the sherry and cook until it almost completely evaporates, about 1 minute. At this point the pan will contain a nice brown sauce of reduced sherry and mushroom juices. Season with salt and pepper to taste, sprinkle the parsley on top and serve immediately in the pan.