Easy and great, the sauteed mushrooms with garlic and parsley are delicious. A perfect combination of few ingredients: the mushrooms are sauteed and enriched with garlic, chopped parsley and seasoning.
A fantastic side to a steak or a roast or a topper for polenta or stirred into pasta with meat and cheese, for example.
- 2 cloves of garlic
- 1 kg mushrooms
- Extra virgin olive oil
- Salt or vegetable stock cube to taste
- Pepper to taste
- Parsley to taste
Wash carefully and cut mushrooms into slices. If you want, you can use several types of mushrooms to get a better result and serve an incredible dish.
In a pan, add 2 cloves of minced garlic and extra virgin olive oil. Cook for about 1 minute.
Add the mushrooms and cook for about 3 minutes. Add a vegetable stock cube to get an intense flavor. Add salt and pepper and keep cooking until mushrooms are tender and well-cooked. Stir frequently.
If the liquid from the pan evaporates before the mushrooms are tender, add hot water and lower the heat to the medium.
Add chopped parsley and stir. Serve hot.
Store the sauteed mushrooms with garlic and parsley for up to 2 days in the fridge for up to 2 days. Freeze them for up to 3 months in an airtight container or a zipper top bag.
Do not add too vegetable stock to avoid an over-salted finished dish.