Sautéing mushrooms concentrates their flavor by extracting excess moisture while they are browning. Adding garlic to the browned mushrooms creates a flavor combination that goes birds and poultry. You will also enjoy this combination with grilled veal chops.
In France, both cultivated and wild mushrooms are used in this recipe. A number of different mushrooms have become available recently, so try this recipe with any of the varieties you find in your market.
The unsalted butter (or oil) specified in this recipe is important to the proper sautéing of the mushrooms. The object is to sauté them quickly over high heat to drive out the excess moisture so they will brown. The salt in salted butter extracts moisture from the mushrooms, making it more difficult to brown them. Too much liquid, or heat insufficient to evaporate the moisture, and the mushrooms will boil instead of sauté.
- 3 tablespoons unsalted butter or light olive oil
- 1½ pounds mushrooms, washed (see Notes), dried, and quartered
- 4 to 5 garlic cloves, chopped, to taste
- 6 sprigs parsley, chopped
- ¼ teaspoon salt
- 1/8 teaspoon freshly, ground pepper
1. In a large skillet, heat the butter over high heat. Working in batches if necessary, add only the number of mushrooms that will cover the bottom of the pan in one layer. Sauté until browned, about 4 minutes.
2. Add the garlic and parsley and toss or stir quickly. Season with the salt and pepper. Remove from the heat and arrange on a serving platter or in a vegetable dish. Serve hot.
Nutritional information is based on 8 servings.