Best Catalan Mushrooms With Garlic And Parsley Recipes

SAUTEED MUSHROOMS WITH GARLIC AND PARSLEY - FUNGHI TRIFOLATI

Steps:

• If you got a pack of already sliced mushroom, skip step 1 entirely and start from step 2.
• Briefly clean the mushrooms under the running cold water, dry gently with a paper towel. Remove most dirty and external parts of the stem.
• Depending on the type of mushrooms slice them lengthwise (like in the picture).
• If you have stump or honey mushrooms there is no need to slice or cut them. They're already small enough to be cooked as whole. As to the bigger mushrooms, like porcini or penny bun mushrooms they need to be cleaned gently and cut in cubes.
• Place a large skillet pan over medium heat.
• Add olive oil, butter, chili flakes, chopped parsley (leave 1 tbsp to add at the end of cooking) and garlic cloves crushed with a flat knife. Saute for a minute or two.
• Add sliced mushrooms and stir everything together. Mushrooms will release liquid. Continue cooking for another 5-6 minutes until liquid is reduced.
• Add salt to taste and a tablespoon of chopped parsley you set aside earlier.
• Gently stir through and serve immediately.

CATALAN MUSHROOMS WITH GARLIC & PARSLEY

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.

GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER

Steps:

• Preheat a grill. Preheat the oven to 350 degrees F.
• Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
• To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
• To serve, place on large platter, and sprinkle with remaining parsley.

CATALAN MUSHROOMS

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.