I was never a huge fan of mushrooms growing up. Something about eating a fungus that grows in manure never struck me as particularly appetizing. But when I don’t care for a food, it nags at me. So I continue to try it. You know, just to confirm. Sometimes I’m pleasantly surprised to find my tastes have changed. The rest of the time, I’m gagging on olives. (So gross. Still. Every time.)
This recipe for sautéed mushrooms is inspired by dishes I’ve enjoyed at Spanish restaurants. Heavy on the garlic as always, and cooked to slightly caramelized perfection. They’re quick and easy as an appetizer, side or part of a tapas-style meal.
400 grams of white mushrooms (about a pound)
2 Tablespoons olive oil
4 garlic cloves, minced
squeeze of fresh lemon juice
salt and pepper
4 Tablespoons chopped fresh parsley
Clean the mushrooms and trim the stalks close to the caps. Depending on the size of your mushrooms, you may want to cut larger ones in half or fourths. Heat the oil in a large skillet. Add the garlic and cook for about 30 seconds. Add the mushrooms and sauté over high heat, stirring most of the time, for about a minute. Turn heat to low. When the juices have come out of the mushrooms, return heat to high and sauté for another 4 – 5 minutes or until mushrooms are brown and beginning to caramelize and juices are almost completely evaporated. Add a squeeze of fresh lemon juice and season with salt and pepper to taste. Stir in the parsley and cook for an additional minute. Serve piping hot or warm.