Garlic Mushrooms
Pan-seared shiitake mushrooms tossed with garlic and parsley, finished with a squeeze of lemon.
Servings: 4 servings
Ingredients
Ingredients
- 12 ouncesshiitake mushrooms cleaned and halved
- 1 garlic clove peeled and minced
- 1/4 cupItalian parsley finely chopped
- 2 tablespoonsolive oil
- salt to taste
- ground black pepper to taste
- Lemon
Instructions
Instructions
- Heat a large skillet over medium-high heat and add 2 tablespoons olive oil.
- Add the shiitake mushrooms (12 ounces, cleaned and halved) to the hot oil and cook for 5 minutes, stirring very occasionally so they brown.
- Reduce the heat to medium. Add 1 garlic clove (peeled and minced) and 1/4 cup finely chopped Italian parsley, stir to combine.
- Cover the skillet with a tight-fitting lid and cook for another 5 minutes.
- Uncover, season with salt and ground black pepper to taste, and stir once more.
- Transfer the mushrooms to a serving dish and squeeze fresh lemon juice over them just before serving.
Equipment
- Large Skillet
- Lid
- Spatula
Notes
Find mushrooms that are about the same size to ensure even cooking.
We love shiitake, and we can find them all year round, but any bottom, Cremini, or wild mushrooms will work well, too. Choose your favorite.
Do not overcrowd the pan so your mushrooms will caramelize better instead of simmering.
Covering the mushrooms after adding the parsley and garlic will allow the release of the garlic oils into the mushrooms, adding a savory layer to your dish.
We love shiitake, and we can find them all year round, but any bottom, Cremini, or wild mushrooms will work well, too. Choose your favorite.
Do not overcrowd the pan so your mushrooms will caramelize better instead of simmering.
Covering the mushrooms after adding the parsley and garlic will allow the release of the garlic oils into the mushrooms, adding a savory layer to your dish.