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