Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, sautéed mushrooms w/ parsley & garlic. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Season to taste with more salt, if you like. A delicious recipe for sauteed mushrooms with garlic and parsley. And when you think that steak doesn't need much cooking time either, you can really have a perfectly delicious dinner in no time. Season the mushrooms with salt and pepper.

Sautéed Mushrooms W/ Parsley & Garlic is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Sautéed Mushrooms W/ Parsley & Garlic is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have sautéed mushrooms w/ parsley & garlic using 7 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Sautéed Mushrooms W/ Parsley & Garlic:

1. Prepare 1/2 lb baby Bella mushroom caps
2. Make ready 1/2 lb white regular mushrooms
3. Get 4 tbsp olive oil
4. Make ready 3 clove garlic, finely chopped
5. Get 4 tbsp fresh fine chopped flat leaf parsley
6. Take 2 slice white bread
7. Get 1 salt and pepper to taste

Sautéed mushrooms (French: Champignons sautés au beurre) is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish. Sauteed wild mushrooms with garlic and parsley. It's the season for mushrooms in Paris and we've been taking full advantage.

Instructions to make Sautéed Mushrooms W/ Parsley & Garlic:

1. pop bread into toaster and toast until light browned and crispy.
2. remove crusts and reserve bread middles. discard crusts.
3. meanwhile heat oil in large skillet on medium heat.
4. slice all mushrooms about 1/2 inch thick.
5. add mushrooms, garlic, parsley to the hot oil.
6. cook over medium heat for about 6-8 minutes it until mushrooms are browned and they have released some liquid.
7. take your crispy bread and crumble into the mushrooms in the skillet. toss to coat.
8. saute for another minute.
9. remove from heat. salt and pepper to taste.
10. serve hot.
11. SERVING SUGGESTIONS::::
12. 1: place on top of your steaks or chops.
13. 2: toss into plain or seasoned.. white or brown rice.
14. 3: serve atop a bed of fresh spinach.
15. 4: add spinach too the mix when you put on the mushrooms and make a hot spinach mushroom salad (top with parmesan cheese)
16. 5: or eat alone or as a side dish to any meal.
17. possibilities are endless..
18. serves about 2-4 people depending on what you are doing with them.

Sauteed wild mushrooms with garlic and parsley. It's the season for mushrooms in Paris and we've been taking full advantage. We first had them as an appetizer before dinner in a restaurant (Appetizers are called 'entrees' in France, go figure.) They were so delicious and seemed simply prepared so I decided to try to recreate them in our little kitchen. Sauteed brown mushrooms in a small white pan on a wooden trivet. Sauteed brussels sprouts in a mixed green salad.

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