Archive recipe

Sautéed Mushrooms

Name: Sautéed Mushrooms
Yield: 4 servings
Ingredients: 1 lb mushrooms; 2 cloves garlic; 1 bunch parsley; 3 tbsp olive oil; 4 slices bread; salt; black pepper

Wild mushrooms cooked with garlic, parsley, and oil, a dish of the autumn woods.

Mushrooms were gathered wild in the autumn and cooked simply, with garlic and herbs, to keep their earthy flavor. They were served as a side dish or piled on toast.

The dish

2 of 7 items checked

Sautéed Mushrooms

cooking.nytimes.com

Serves 4 · 2 of 7 items checked · 4 aisles

Produce

1 lbmushrooms
2 clovesgarlicChecked by You
1 bunchparsley

Bakery

4 slicesbreadChecked by You

Oils & Vinegars

3 tbspolive oil

Spices & Seasoning

salt
black pepper

Cooking Instructions

Clean the mushrooms and slice them thickly.
Heat olive oil in a wide pan with a bruised clove of garlic.
Add the mushrooms and cook over high heat until their liquid evaporates.
Stir in chopped parsley, salt, and pepper, and cook a minute more.
Remove the garlic and serve on toast or beside roast meat.

View a published recipe at NYT Cooking (opens in a new tab)

Served at

A Borgia table in Rome · Rome, Italy

The Diet at Augsburg · Augsburg, Germany