Sautéed Button Mushrooms with Garlic and Parsley
Ingredients
- 600 gButton mushroom (quartered)
- 2 pcGarlic (finely minced)
- 1 tbspFlat-leaf parsley (chopped)
- 30 gUnsalted butter
- 1 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Golden mushrooms, firm to the bite and juicy inside. The scent of garlic and parsley mingles with the sizzling brown butter in the pan.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the refrigerator in an airtight container. Reheat gently in a pan with a knob of butter.
