Mushrooms are delicious and meaty if cooked simply. The Italian way of cooking them is quickly, so that the moisture is retained inside the mushrooms rather than adding any liquid to the pan which then causes them to release their moisture and poach in their own juice and become flat and unappetizing.
This recipe uses fresh button mushrooms, garlic, fresh parsley and freshly ground black pepper.
The trick is to cook the mushrooms quickly, for no more than 2 minutes. Set a timer! Surprisingly, they absorb the flavour of the garlic, parsley and olive oil and retain their fleshy texture. If cooking continues beyond 2 minutes they begin to release their moisture.
Nothing could be quicker when cooking your mushrooms.
Cooked this way they are perfect on crusty bread or as part of an antipasto platter or accompanying any meat dishes. In fact, they can be incorporated into many recipes that call for mushrooms. I love them on toast as an aside to eggs for breakfast.
Quick Italian Mushrooms
- 250 g button mushrooms
- 2 large cloves of garlic, crushed
- 2Tblsp finely chopped parsley leaves
- salt and freshly ground black pepper
- 2 Tblsp Extra Virgin Olive Oil
- 1 small knob of butter
1. Use some kitchen paper to clean the mushrooms, then slice them
2. In a large fry pan, over medium heat, place olive oil and knob of butter
3. When the butter foams, add the crushed garlic and cook gently for a minute or so till they become lightly golden but do not allow them to burn
4. Set the timer for 2 minutes
3. Then put the mushrooms and chopped parsley in and start the timer. Move the mushrooms to make a single layer with plenty of space around them
4. Quickly dust with freshly ground black pepper and stir the mushrooms around the fry pan to cover them with the oil and infuse with the flavour of the garlic.
5. Most importantly, STOP when the timer rings and 2 minutes are up and immediately remove the mushrooms to a bowl as after this. they will release their moisture if allowed to cook longer. You can season with a little salt at this point
6. Serve hot with crusty bread or alongside your steak or chops or cold as part of an antipasto platter. They can also be used to make mushroom sauce
The possibility for these tasty, moist and meaty morsels is endless.