Catalan Mushrooms With Garlic & Parsley Recipe
Yield: 6Recipe by luhu.jp
Ingredients:
1 lbs: medium-size white mushrooms, stems, trimmed to 1/2 inch
quartered,
1/4 cup: extra-virgin olive oil,
1/4 cup: finely chopped flat-leaf parsley,
2 tbsp: finely chopped fresh garlic,
1: to 2 tsp. coarse salt or sea salt,
Directions:
Put the mushrooms in a large bowl of cold water to soak for 10 min.
Rinse them well and then drain.
Heat a large saut
pan with a tight-fitting lid over medium heat. Add
the drained mushrooms to the dry pan, cover immediately, and cook until
all the moisture from the mushrooms is leached out, about 20 min.
Youll know this has happened when you lift the lid for a peek and see the
once-dry pan filled with liquid.
Remove the lid, raise the heat to medium high, and boil until the
liquid evaporates and the mushrooms begin to sizzle in the dry pan but
havent browned; theyll have shrunk considerably and should be firm when
poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the
olive oil, the parsley, and the garlic. Saut
, stirring frequently, until
the garlic softens, another 3 to 4 min. Transfer the mushrooms to a
serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt
to taste (I like to salt them liberally). Serve while hot.
Serve these as a starter or perhaps as an accompaniment to the baked
chicken. Leftovers are great on pizza or added to pasta sauce.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp
Rinse them well and then drain.
Heat a large saut
pan with a tight-fitting lid over medium heat. Add
the drained mushrooms to the dry pan, cover immediately, and cook until
all the moisture from the mushrooms is leached out, about 20 min.
Youll know this has happened when you lift the lid for a peek and see the
once-dry pan filled with liquid.
Remove the lid, raise the heat to medium high, and boil until the
liquid evaporates and the mushrooms begin to sizzle in the dry pan but
havent browned; theyll have shrunk considerably and should be firm when
poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the
olive oil, the parsley, and the garlic. Saut
, stirring frequently, until
the garlic softens, another 3 to 4 min. Transfer the mushrooms to a
serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt
to taste (I like to salt them liberally). Serve while hot.
Serve these as a starter or perhaps as an accompaniment to the baked
chicken. Leftovers are great on pizza or added to pasta sauce.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp
Tags
Spanish