Catalan Mushrooms Recipes
CATALAN MUSHROOMS WITH GARLIC & PARSLEY
from Fine Cooking - by Bill Devin. Serve these as a starter or perhaps as an accompaniment to the baked chicken. Leftovers are great on pizza or added to pasta sauce.
Provided by kelly in TO
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put the mushrooms in a large bowl of cold water to soak for 10 minute Rinse them well and then drain.
- Heat a large sauté 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 minute You'll 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 haven't browned; they'll 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. Sauté, stirring frequently, until the garlic softens, another 3 to 4 minute 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.
CATALAN MUSHROOMS
Giving mushrooms a Catalan-style appeal is as easy as tossing with dressing, fresh parsley and chopped ham.
Provided by My Food and Family
Categories Home
Time 17m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Place mushrooms in nonstick skillet; cover. Cook on medium-high heat 10 min. or until all the water has been released from the mushrooms, stirring occassionally. Remove lid; simmer 2 min. or until all the water evaporates, stirring occassionally.
- Toss mushrooms with remaining ingredients. Serve warm or chilled.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 5 g, Fiber 2 g, Sugar 3 g, Protein 6 g
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