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
¼ to 1/3 cup chopped fresh parsley
3 cloves garlic, minced
Salt and freshly black pepper to taste
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.
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.
|