Sautéed mushrooms with garlic

Name: Sautéed mushrooms with garlic
Ingredients: 500 g button mushrooms; 3-4 tablespoons oil; 5-6 garlic cloves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g fresh parsley

Season - Sautéed mushrooms with garlic by Eva O. - Recipia

Sautéed mushrooms with garlic are usually served as a side with roast meat or on their own, once the liquid released in the pan has evaporated. The mushrooms soften and brown lightly, and the crushed garlic and parsley go in right at the end; I cut them into quarters and eat them with bread while they’re still hot. Prep: 10 minutes. Cook: 12 minutes. Total time: 22 minutes. Servings: 4. About 135 kcal and 4 g protein per serving.

Ingredients

500 g button mushrooms
3-4 tablespoons oil
5-6 garlic cloves
1 teaspoon salt
1/2 teaspoon ground pepper
15 g fresh parsley

Preparation

1. Wash and clean 500 g button mushrooms, then cut them into suitably sized pieces. Dry them well. 2. Heat 3-4 tablespoons oil in a pan, add the mushrooms and cook for 12 minutes, until the liquid they release has cooked off. 3. Crush 5-6 garlic cloves and add them along with 15 g chopped fresh parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Stir and take the pan off the heat.

Notes

I first tried them at the seaside, from a serving I hadn’t ordered; the taste made me realize how simply they’re made, and now I cook them often, because they disappear quickly and provide protein, too. Instead of parsley, you can use 1 teaspoon dried thyme. They keep in the fridge, in a sealed container, for up to 3 days. Choose firm button mushrooms with no soft spots; you can leave the small ones whole, and cut the large ones into pieces of similar size. Evenly cut pieces cook more evenly, while thicker ones stay firmer than thinner ones. Serve them alongside roast meat or on their own, with bread.