Simply Sauteed Mushrooms

Simply Sautéed Mushrooms

This is one of my favorite dishes! I make this at least once a week. It’s delicious straight from the skillet or chilled on a salad! Since, you can have this dish hot or cold, it would work as a side or an appetizer. Close your eyes and visualize your appetizer platter…some grilled peppers, grilled eggplants, greek olives and a gorgeously high pile of these yummy mushrooms. Ok, I need to have a dinner party to make this myself! 😀

Simply Sautéed Mushrooms Recipe

Ingredients:

1 1/2 pound white cap or baby bella mushrooms
10 cloves garlic, chopped
1 teaspoon dried parsley or 2 tbsp. fresh Italian parsley
4 teaspoon of olive oil
sea salt

Directions:

Make sure you use a nice large skillet OR cook it in 2 batches by splitting the ingredients in half. The goal is not to have the mushrooms on top of each other when cooking. Do not crowd the mushrooms, give it enough space to sear and caramelize.
On low to medium heat, sauté the garlic in the olive oil until it begins to caramelize slightly. (Think golden not charred.)
Add the mushrooms, give it a toss with the garlic and then space them apart. You will end up with some water in the pan from the mushrooms.
Cook without a lid until the water cooks out.
Add parsley at the end and add salt to taste.
Enjoy!