I was playing around with mushrooms for my cookbook. A saute in garlic and butter sounded good at the moment. I ended up eating the whole batch for lunch. I couldn't stop myself.
This was one of those recipes where the more I ate, the more things I could think of to do with them. I made them thinking side dish, but I can totally see these over steak, on a pizza, or in a grilled cheese.
The mushrooms have almost a lemony flavor, even though there's no lemon in them. Parsley added at the end gives the rich, buttery flavor a fresh, crisp finish.
Here's how you make 'em:
Start with 2 tablespoons of butter (the real stuff) in a saute pan (use one that has a lid).
After the butter is melted add in a tablespoon of garlic (I used chopped from the jar but you can finely chop fresh stuff as well). I know, it sounds like a lot of garlic, but it's actually not at all overpowering.
Along with the garlic add a couple of pinches of salt and a dash of pepper.
Once it's all smelling good, toss one of those containers (they're like 8 or 10 ounces) of cleaned mushrooms chopped in half (or slice thin for a grilled cheese). Toss them in the butter mixture til everything is nicely coated.
Put a lid on the pan and turn the heat down to low for about 10 minutes.
Chop about a tablespoon and a half to 2 tablespoons of fresh parsley and toss in after removing it from heat.
Seriously. Good eats.
I'm going to be trying this again with a non-lidded saute method. I'll let you know how it goes. As is though, the recipe leaves the mushrooms with the perfect texture, soft but not mushy.
This makes 1 full meal or 2-3 side dish servings.