A rustic and savory sauté elevated with garlic and fresh parsley. The mushrooms melt delicately in butter, creating a delicious side dish to serve on its own or alongside your favorite mains.
⏱️22 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyvegetarianfamily
Ingredients
500 gbutton mushrooms
40 gbutter
3 goussesgarlic
1 pièceshallot
15 gfresh parsley
1 pincéesalt
1 pincéefreshly ground black pepper
1 cuillère à soupeolive oil
Instructions
1CLEANING AND PREPARING THE MUSHROOMS: Gently clean the mushrooms with a damp paper towel or soft brush, avoiding washing them to prevent them from absorbing water. Remove the earthy base. Slice them into regular 5 mm thick slices, keeping some small mushrooms whole for texture. Peel and finely mince the garlic and shallot. Chop the fresh parsley just before use.
2HIGH-HEAT COOKING: Heat a mixture of butter and olive oil in a large skillet over high heat for 2 minutes. The oil allows the butter to withstand the heat without burning. Add the mushrooms in a single layer and cook without stirring for 3-4 minutes, allowing them to develop a beautiful golden color and release their natural moisture.
3DEVELOPING THE FLAVORS: Stir vigorously and continue cooking for 3-4 additional minutes. The mushrooms should be tender with a caramel color. Add the minced shallot and garlic, then stir gently for 1-2 minutes until the aromas are released. Be careful not to let them burn.
4SEASONING AND FINISHING: Taste and season generously with salt and freshly ground black pepper. Transfer the mushrooms to a serving dish and sprinkle generously with freshly chopped parsley just before serving to preserve its bright flavor and vibrant color.