Ingredients
- 400 gmushrooms
- 2 clovesgarlic
- 3 spoonsextra-virgin olive oil
- 1 tuftparsley
- 1chili pepper (Optional)
- q.s.black pepper (Optional)
- q.s.salt
Preparation
Clean the mushrooms, cutting off the lower end of the stem. Clean the mushrooms with a wet cloth but do not wash them under running water.
Mushrooms are like sponges and they would absorb the water and release it during cooking spoiling the preparation.
Slice the mushrooms with a sharp knife starting from the cap.
Add two spoons of olive oil and the garlic cloves to a pan. If you like, you can also add a chili pepper.
Let the garlic brown for at least 1 minute over high heat.
Add the mushroom and the chopped parsley.
Stir the mushrooms right away to get them some flavor and let them cook over medium heat without covering the pan with a lid (as not to create any extra steam).
Stir the mushroom from time to time and let them cook for about 3 minutes.
At the end of cooking, salt to taste, add one more teaspoon of parsley, 1 spoon of olive oil and a pinch of black pepper (if you like it).
Stir the mixture and let it cook for a few more seconds and then take them off the heat.
Notes
Sautéed Mushrooms can be served both hot and cold.