Champiñones Salteados Mushrooms With Garlic And Parsley Recipes
SAUTéED MUSHROOMS WITH GARLIC & PARSLEY
Steps:
- Heat the oil in a 12-inch skillet over high heat until it's hot and shimmering. Add the mushrooms, season with 3/4 tsp. kosher salt, stir to coat in the oil, then let the mushrooms cook undisturbed until the liquid released by the mushrooms evaporates and they're deep golden brown, 5 to 7 min. Stir and continue sautéing, stirring occasionally, until most sides are nicely browned, 3 to 5 min. more.
- Reduce the heat to medium, add the garlic, and cook just to soften it, 15 to 30 seconds. Add the vinegar and stir, scraping the bottom of the pan, until the vinegar evaporates, about 15 seconds. Remove the pan from the heat and toss in the parsley. Season to taste with more salt, if you like. Transfer to a dish and serve with toothpicks for spearing the mushrooms or a serving spoon for putting on individual plates.
Nutrition Facts : ServingSize eight., Calories 90 kcal, Fat 80 kcal, SaturatedFat 1 g, TransFat 9 g, Carbohydrate 3 g, Fiber 1 g, Protein 2 g, Sodium 110 mg, UnsaturatedFat 7 g
TAPA OF MUSHROOMS IN GARLIC SAUCE
You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It's a simple hors d'oeuvre that can be made ahead and reheated. In Spain, it would be made with about four times as much olive oil and served in small ceramic cazuelas. You also can serve the mushrooms with toothpicks.
Provided by Martha Rose Shulman
Categories easy, quick, appetizer
Time 20m
Yield Serves eight as part of an assortment of tapas
Number Of Ingredients 8
Steps:
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chili or red pepper flakes. After about 30 seconds, when the garlic begins to sizzle, add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 2 grams
SAUTEED MUSHROOMS IN GARLIC
Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.
Provided by AMANDA C
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
- Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 10.1 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 34.7 mg, Sugar 4.1 g
CHAMPIñONES SALTEADOS (MUSHROOMS WITH GARLIC AND PARSLEY)
Tapas recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". She recommends using wild mushrooms such as boletus or chantarelles, but she says you can use cultivated mushrooms too (either white or cremini). Leave the mushrooms whole if tiny; otherwise halve or quarter (depending on size). Times are estimated.
Provided by Halcyon Eve
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a skillet until very, very hot, but not smoking. Add mushrooms and sautee over high heat for 4 minutes, sprinkling with salt and pepper as they cook. Do not overcook or allow mushrooms to begin to release liquid.
- Toss with garlic and parsley and serve immediately.
Nutrition Facts : Calories 73.6, Fat 7, SaturatedFat 1, Sodium 3.6, Carbohydrate 2.2, Fiber 0.6, Sugar 0.9, Protein 1.8
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