Ingredients
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4
-
4
-
6
-
2
-
-
-
-
-
-
-
-
-
-
-
Directions
Garlicky Portabella Mushrooms,Wonderful easy side dish, or us on top of pasta or steak. Adapted from Chef2Chef.,Phenomenal!I made this for the first time the other night and WOW. So savory and bursting with flavor. (almost like the flavor of a well-seasoned teriyaki steak, though I don’t eat stuff like that anymore.) Notes: –I didn’t have any fresh parsley. Dried works just fine. –I also cooked my shrooms down pretty well, to the point where they were a very deep, dark brown, and the olive oil had nearly caramelized them. (I know that is not technically the correct description, but you get my drift.) –I did skip the pepper though I might try them with it some other time. –used 2 packages of pre-sliced bella caps, and it seemed to be the proper amount for the flavoring. –I might have been a little more liberal with the garlic than the recipe called for & I also just used the pre-minced stuff. ((Made about 2 servings, as a main dish))Served with brown rice topped with a blend of rosemary, basil, and marjoram (ground with a mortar and pestle – heavy on the rosemary), and green peas.BOTTOM LINE: Simple, quick, delicious.,These are awesome! I could go for a bit more garlic, and maybe some onion, but its a great base recipe! Thanks(:
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Steps
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1
Done
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Saut the Mushrooms in Olive Oil Until Browned on One Side, 4-6 Minutes. |
|
2
Done
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Turn and Add the Garlic, Salt and Pepper. |
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3
Done
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Saut For Another 2 Minutes, Add the Parsley and Cover the Pan. |
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4
Done
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Turn Off the Heat and Serve Immediately Garnished With a Little Chopped Fresh Parsley, If Desired. |
