Sauteed Mushrooms

By LaLaCooks

Cleaning mushrooms usually entails simply wiping them off, but this technique for washing and covering them provides a different texture and deep flavor. This dish can be served over polenta or steak, or folded into risotto. If you're in the mood for pasta, use these mushrooms as a base for sauce; add a splash of white wine, 1/4 cup of cream, and 3 tablespoons of grated cheese.

Lucinda Scala Quinn: Mad Hungry

Vinegar Glossed Chicken
Sauteed Mushrooms
Polenta

Ingredients

• 1 1/2 pounds fresh mushrooms
• 1/2 lemon
• 3 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Directions

Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss.

Put the garlic in a large pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 4 minutes.

Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and serve.

From Mad Hungry,

October 2010