Sauteed Mushrooms With Parsley And Garlic Recipes

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

Steps:

• Preheat a grill. Preheat the oven to 350 degrees F.
• Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
• To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
• To serve, place on large platter, and sprinkle with remaining parsley.

Steps:

• 1. NOTE: The garlic flavor is prominent in this recipe. If you're not in love with garlic, reduce the amount.
• 2. If the mushrooms are very small, trim stems and leave whole; otherwise, cut them in half or quarter them.
• 3. Heat the oil and butter in a large skillet and saute the mushrooms over high heat for 1 minute. Season with salt and pepper and sprinkle with the parsley and garlic.
• 4. Add wine and chili flakes, if using.
• 5. Continue cooking briefly until mushrooms have softened, about 2 to 3 minutes.
• 6. Drizzle mushrooms with lemon juice and serve at once.
• 7. Serves 6 to 8 as a tapa.

Steps:

• Trim the mushrooms, wash them in cold water and drain well.
• If the mushrooms are large, slice them or cut them in halves or quarters.
• Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
• Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.