Champignons en persillade (mushrooms with garlic and parsley)
Garlic and parsley bring out the mushroom flavor in this easy French side dish.
Equipment
- Skillet
- Paper towels
- Slotted spoon
Ingredients
- 16 oz mushrooms
- 2 tsp. salt
- 4 cloves garlic
- 1 bunch parsley
- 1 cup olive oil
- pepper to taste
Instructions
- Wash and pat dry the mushrooms.
- Slice the mushrooms into 1/4 inch thick slices.
- Line a cookie sheet or tray with paper towels.
- Place the mushroom slices, in a single layer, onto the paper towel lined tray.
- Lightly sprinkle the mushroom slices with salt. This will render the water out of the them.
- Allow the mushrooms to sit for approximately 5 minutes.
- While the mushrooms are resting, prepare the persillade mixture.
- Finely chop the parsley and garlic, and mix together.
- At the end of 5 minutes, pat the mushrooms dry with a paper towel.
- Place the olive oil into a skillet, and heat over medium high heat.
- Once the oil is heated, place the mushrooms into the skillet.
- Allow the mushrooms to fry, stirring occasionally.
- Fry the mushrooms for about 10 minutes, or until they are light golden brown in color.
- Remove the mushrooms from the oil, using a slotted spoon.
- Immediately mix in 2-3 tablespoons of the persillade mixture. Add salt and pepper to taste.