Sautéed Button Mushrooms with Garlic and Parsley

Golden mushrooms, firm to the bite and juicy inside. The scent of garlic and parsley mingles with the sizzling brown butter in the pan.

• Prep time: 10 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 125
• Protein: 4 g
• Carbs: 3 g
• Fat: 11 g

Ingredients

• 600 g Button mushroom ( quartered )
• 2 piece Garlic ( finely minced )
• 1 tbsp Flat-leaf parsley ( chopped )
• 30 g Minimum butter sweet
• 1 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the mushrooms

   Remove the earthy base of the mushrooms. Wipe them with a damp cloth without soaking them. Quarter the larger ones and leave the small ones whole for even cooking.

2. Water evaporation

   Heat a dry pan over high heat. Toss in the mushrooms without fat. Stir until they release their water and it has completely evaporated. The pan must be dry.

3. Browning with butter

   Add the oil and butter. When the butter foams and starts to turn nut-brown, lower the heat slightly. Let the mushrooms brown, stirring regularly so they color on all sides.

4. Final garlic and parsley

   Add the minced garlic and chopped parsley. Season with salt and pepper. Sauté for one more minute: the garlic should be light golden and fragrant, but not burnt or black, otherwise it turns bitter.

Chef's tips

• Never wash mushrooms in plenty of water; they soak up liquid like sponges.
• Dry sautéing at the start is the secret to a firm, non-spongy texture.

Storage

Keep for 2 days in the refrigerator in an airtight container. Reheat gently in a pan with a knob of butter.