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A period dish

Sautéed Mushrooms

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

Serves 4

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.

Ingredients

Produce

  • 1 lb mushrooms
  • 2 clove garlic
  • 1 bunch parsley

Bakery

  • 4 slice bread

Oils & Vinegars

  • 3 tbsp olive oil

Spices & Seasoning

  • salt
  • black pepper

Method

  1. Clean the mushrooms and slice them thickly.

  2. Heat olive oil in a wide pan with a bruised clove of garlic.

  3. Add the mushrooms and cook over high heat until their liquid evaporates.

  4. Stir in chopped parsley, salt, and pepper, and cook a minute more.

  5. 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