Appetizers

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

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8 Comments

  • Reply
    Eric Pepple
    June 2, 2013 at 3:27 pm

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

    Happy Blogging!
    Happy Valley Chow

  • Reply
    La Table De Nana
    June 2, 2013 at 4:17 pm

    Lovely little buttons Yelena:)

  • Reply
    Rosa's Yummy Yums
    June 2, 2013 at 6:34 pm

    They look really delicious! Wonderful.

    Cheers,

    Rosa

  • Reply
    Anonymous
    June 3, 2013 at 12:45 pm

    Simple yet delicious dish… I love mushrooms

    Shema | LifeScoops

  • Reply
    DrBuoux
    June 3, 2013 at 7:35 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

  • Reply
    Nami | Just One Cookbook
    June 5, 2013 at 10:42 pm

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

  • Reply
    Nabil AlHebshi
    June 7, 2013 at 11:08 pm

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

  • Reply
    melangery
    June 8, 2013 at 12:18 am

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

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