Mixed Local Mushrooms Sautéed in Sunflower Oil
Denise Landis is the founder & CEO of The Cook's Cook.
- Servings 2 as a side dish
Ingredients
- 22 ml (1½ tablespoons) sunflower oil
- 1-2 cloves peeled garlic, finely chopped
- 170 grams (6 ounces) mixed fresh mushrooms, sliced or roughly chopped if large
- Fine sea salt
- Freshly ground black pepper
- 15-30 ml (1-2 tablespoons) finely chopped fresh parsley, optional
Preparation
1. In a large skillet over low heat, combine the oil and the garlic. Stir until the garlic is fragrant and beginning to color, 1 to 2 minutes.
2. Add the mushrooms and stir well. Season very lightly with salt and pepper. Raise heat to medium, and continue to stir until mushrooms are softened and beginning to release liquid, about 3 minutes.
3. Continue stirring and raise heat a bit more in order to brown the edges of the mushroom pieces. Adjust salt and pepper to taste.
4. When the mushrooms are tender and browned, and the liquid in the pan has mostly evaporated, add the parsley. Remove pan from heat, and transfer mixture to a serving dish or bowl.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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