Mushrooms with Parsley Recipe

This is another one of those dishes where its brilliance is exceeded only by its
simplicity. Perfect to eat with some nice, crusty bread. Its light but savory
character will make you wish for lots of sunshine and a cool Mediterranean
breeze. Tasting Guidelines: Taste is light and savory. Weight is light but can
be balanced with lemon juice and parsley. Texture is soft. Good for people low
to moderate treatment side effects. Best categorized as Mediterranean.

Servings: 6 people

Author: Chef Ryan Callahan

Prep Time
5 minutes

Cook Time
30 minutes

Course:

Side Dish Snack

Cuisine:

Italian

Keywords:

Italian mushrooms recipes parsley mushrooms with parsley

🧂 Ingredients

1 lb. mixed portabella, white button mushrooms

pre-sliced (Avoid Shiitake mushrooms. They may upset stomach during treatment.)
1/3 c. cooking olive oil

not extra virgin or light
kosher salt to taste
freshly ground black pepper to taste
1 tbsp. lemon juice
1/2 c. white wine

Use a sweet white wine like Moscato or Riesling. We want it to be sweet for the sugar.
1 tbsp. garlic

minced
3 tbsp. Italian flat leaf parsley

finely chopped

Instructions

1 Wash mushrooms and pat dry with paper towels. Heat oil in large frying pan. Add
mushrooms and garlic. Cook over medium heat, stirring often, until lightly
browned, about 15 minutes. Do not allow garlic to burn or it will make the
recipe very bitter. When mushrooms are done sweating, add white wine to soak up
the flavor. Bring mixture to boil and reduce sauce. Add lemon juice and salt and
pepper to taste. Transfer to warmed dish and sprinkle with parsley. Serve hot or
at room temperature. Serve with bread.