Mushrooms With Parsley And Garlic Recipes

SAUTEED MUSHROOMS WITH GARLIC AND PARSLEY - FUNGHI TRIFOLATI

Sauteed Mushrooms with Garlic and Parsley - Funghi Trifolati image

Provided by Italian Recipe Book

Time 20m

Number Of Ingredients 7

Ingredients

1 lb mushrooms (whole or sliced)
1 tbsp extra virgin olive oil
1 tbsp butter
1-2 garlic cloves (crushed with a flat knife)
1 pinch of chili flakes
Handful of fresh parsley (chopped)
Salt

Steps:

If you got a pack of already sliced mushroom, skip step 1 entirely and start from step 2.
Briefly clean the mushrooms under the running cold water, dry gently with a paper towel. Remove most dirty and external parts of the stem.
Depending on the type of mushrooms slice them lengthwise (like in the picture).
If you have stump or honey mushrooms there is no need to slice or cut them. They're already small enough to be cooked as whole. As to the bigger mushrooms, like porcini or penny bun mushrooms they need to be cleaned gently and cut in cubes.
Place a large skillet pan over medium heat.
Add olive oil, butter, chili flakes, chopped parsley (leave 1 tbsp to add at the end of cooking) and garlic cloves crushed with a flat knife. Saute for a minute or two.
Add sliced mushrooms and stir everything together. Mushrooms will release liquid. Continue cooking for another 5-6 minutes until liquid is reduced.
Add salt to taste and a tablespoon of chopped parsley you set aside earlier.
Gently stir through and serve immediately.

GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER

Grilled Mushrooms with Garlic and Parsley Butter image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 pound butter, room temperature
3 garlic cloves, minced
1/2 cup finely chopped parsley, plus 1 tablespoon
Salt and pepper
1 pound medium size mushrooms
Olive oil

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.

SAUTEED MUSHROOMS WITH PARSLEY AND GARLIC

Sauteed Mushrooms with Parsley and Garlic image

The taste of fresh mushrooms sauteed in olive oil and sprinkled with parsley and garlic is universally appealing. Either wild or cultivated mushrooms (or both) may be used for this tapa, which takes only minutes to make and should be served immediately. These can be served as a tapas, or served with steaks or pork chops.

Provided by Vicki Butts (lazyme)

Categories Vegetable Appetizers

Time 25m

Number Of Ingredients 10

Ingredients

1 lb mushrooms, wiped cleaned (wild or cultivated)
2 Tbsp olive oil
1 Tbsp unsalted butter
kosher salt, to taste
freshly ground black pepper, to taste
2 Tbsp minced parsley
2 garlic cloves, minced
2 Tbsp dry white wine, optional
1 pinch chili flakes, optional
lemon juice

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.

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