1 large clove
garlic, smashed and peeled
mushrooms, wiped clean and stems trimmed
dry white wine
chopped fresh parsley
freshly ground black pepper
- Heat a large skillet over medium-high heat. Add just enough olive oil to coat the bottom. Add the garlic and sauté, stirring often, until garlic just starts to turn brown, about 3 minutes. Do not allow garlic to burn. Discard garlic.
- Add mushrooms to hot oil. Give them a good toss, then allow them to sit undisturbed so they can sear a bit. After about 4 minutes, turn each mushroom over so that the other side can sear. Once the pan is very dry and the mushrooms are nice and brown, pour in the wine. (If the mushrooms give off a lot of liquid during this process, allow that liquid to evaporate before adding the wine.) Cook, stirring frequently, until the wine evaporates. Turn off the heat and stir in the parsley and salt and pepper to taste.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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