Catalan Mushrooms with Garlic & Parsley

Catalan Mushrooms with Garlic & Parsley
Photo by Scott Phillips


  • ¼ cup extra-virgin olive oil
  • 1 lb. medium-size white mushrooms, stems trimmed to ½ inch, and quartered
  • ¼ cup finely chopped flat-leaf parsley
  • 2 Tbs. finely chopped fresh garlic
  • 1 to 2 tsp. coarse salt or sea salt

Put the mushrooms in a large bowl of cold water to soak for 10 min. Rinse them well and then drain. Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, ab...

View full recipe at Fine Cooking


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