Mushrooms with Garlic & Parsley - Spicy & Succulent Appetizer



Here is a good and simple mushroom dish to keep in mind when planning company meals. Mushrooms are particularly attractive set around the roast chicken as a garnish. The mushrooms can be prepared ahead of time and serve at room temperature.

Mushrooms 1 Mushrooms 2


Note: Cultivated mushrooms require only a gentle washing in cold water and a quick trimming of the cut ends of the stems to be ready for use. Don't overcook: it makes them tough and tasteless.

Ingredients:

  • 4 Tbsp. olive oil
  • 4 garlic cloves, finely minced
  • 1 tsp red pepper flakes
  • 1 tsp sweet paprika
  • 1/2 lb. white button mushrooms
  • 1 Tbsp. fresh lemon juice
  • 1/4 cup dry white wine
  • salt and freshly ground black pepper, to taste
  • 2 Tbsp. chopped fresh parsley

Directions:

In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the mushrooms, lemon juice and dry white wine, stir well, and sauté until the mushrooms are cooked, about 5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.


Mushrooms 3

8 comments:

Eric Pepple said...
June 2, 2013 at 11:27 AM  

Those look delicious and I bet the smelled fantastic. Definitely a winning appetizer!

Happy Blogging!
Happy Valley Chow

La Table De Nana said...
June 2, 2013 at 12:17 PM  

Lovely little buttons Yelena:)

Rosa's Yummy Yums said...
June 2, 2013 at 2:34 PM  

They look really delicious! Wonderful.

Cheers,

Rosa

lifescoops said...
June 3, 2013 at 8:45 AM  

Simple yet delicious dish... I love mushrooms

Shema | LifeScoops

DrBuoux said...
June 3, 2013 at 3:35 PM  

This was one of the first adult things I learned to make.I think I used Julia's recipe in the first edition of Mastering the Art of French Cooking. Great stuff, and still incredibly good. Ken

Nami | Just One Cookbook said...
June 5, 2013 at 6:42 PM  

I don't know when I started to love mushrooms but I can eat it anytime everyday! This flavoring sounds wonderful, Yelena!

Nabil AlHebshi said...
June 7, 2013 at 7:08 PM  

yummy ... what else shall I put instead of white wine?

Yelena Strokin said...
June 7, 2013 at 8:18 PM  

Nabil, you can put the vegetable stock instead of white wine. Or red wine perhaps-))

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