Sautéed Mushrooms with Garlic & Parsley

Sautéed Mushrooms with Garlic & Parsley
Photo by Scott Phillips


  • 1 lb. white or cremini mushrooms, washed well, trimmed, and cut into quarters (or sixths, if large)
  • 2 Tbs. chopped fresh parsley
  • Kosher salt
  • 5 to 6 medium cloves garlic, minced (1-½ Tbs.)
  • 5 Tbs. extra-virgin olive oil
  • 1 Tbs. sherry vinegar

Heat the oil in a 12-inch skillet over high heat until it’s hot and shimmering. Add the mushrooms, season with 3/4 tsp. kosher salt, stir to coat in the oil, then let the mushrooms cook undisturbed until the liquid released by the mushrooms evaporates and they’re deep golden brown, 5 to 7 min. St...

View full recipe at Fine Cooking


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