Sauteed mushrooms with garlic

4

Ingredients

Quantity Ingredient
5 tablespoons olive oil or equal parts unsalted b; utter and olive

Directions

2 tablespoons minced garlic

¼ cup diced bacon or cooked diced ham 1 lb fresh mushrooms (see note above), brushed clean and halved if small or sliced ¼ inch (6 mm) thick

¼ cup dry white wine or dry sherry, if needed ⅓ cup chopped fresh flat-leaf (Italian) parsley, or ¼ cup chopped fresh flat-leaf (Italian) parsley and 2 tablespoons chopped fresh thyme In a large sauté pan over medium heat, warm the olive oil or melt the butter with the olive oil. Add the garlic and bacon or ham and sauté for 2 minutes. Raise the heat to high, add the mushrooms and continue to sauté, stirring briskly, until they release their juices and the liquid evaporates, 5-8 minutes. If the mushrooms do not release much liquid, add the wine or sherry and cook until the liquid evaporates.

Add the parsley or the parsley and thyme and stir well. Season to taste with salt and freshly ground pepper and serve hot.

avor these garlicky sautéed mushrooms hot from the pan. Spoon them over grilled bread as a snack or alongside grilled lamb, beef or chicken as a flavorful side dish. For a particularly delicious variation, combine chanterelles, portobellos and cremini with the more common white mushrooms.

Calories: 263

Fat: 24g

Fiber: 2g

© 1999 Cooking.com

Contributor: Taverna Reprinted by permission of Weldon Owen NYC Nutrilink: N0^00000

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