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Simple Mushrooms Persillade Cooking Recipes

Mushrooms Persillade


This classic mushroom cooking recipes is best when made with wild mushrooms such as cepes or chanterelles, which have enough flavor to stand up to the garlic. But if wild ones are not available, spring for whatever well-flavored cultivated mushrooms your market has to offer. I cannot think of anything I would rather pair with a thick grilled steak than these delicious morsels. Also, it is simple and fast to prepare.

Makes 6 servings

  • 3 to 4 tablespoons olive oil or butter

  • 1 pound fresh full-flavored mushrooms, such as portabella, shiitake (stems discarded), brown, or any mixture, stems trimmed, halved or, if large, quartered

  • to 1/3 cup chopped fresh parsley

  • 3 cloves garlic, minced

  • Salt and freshly black pepper to taste

  1. Heat the olive oil in a large heavy skillet over high heat. Add the mushrooms and cook, stirring, until they are golden but not browned, about 5 minutes. Stir the parsley and garlic into the mushrooms. Season well with salt and pepper. Reduce the heat to low and cook, stirring, until the garlic is tender but not burned, 4 to 5 minutes longer. Serve this simple mushroom persillade cooking recipes very hot.

  2. Variation: a few tablespoons of chicken stock, vermouth, or dry white wine can be stirred into the mushrooms for 1 or 2 minutes before serving if a more liquid consistency is desired.

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