Deeply browned mushrooms with garlic, olive oil, and parsley: garlic mushrooms in their simplest form. Juicy inside and toasted at the edges, with plenty of garlic aroma and no wine or sauces to complicate this quick, savory appetizer.
Clean the mushrooms with a barely damp paper towel and halve or quarter the larger ones. Dry them well before cooking: the less surface moisture they carry into the pan, the better they will brown.
Finely chop the garlic and parsley and keep them next to the pan. The cooking moves quickly, so have everything ready before starting.
Heat a wide skillet over high heat with about two thirds of the olive oil. Add the mushrooms in as even a layer as possible and leave them undisturbed for 3 minutes. Then sauté for another 2 to 3 minutes, until some moisture has evaporated and they have deeply browned patches.
Reduce to medium heat and add the remaining
Turn what you find into an experience you can actually bring to your kitchen.
Turn off the heat, add the parsley, and toss for a few seconds with the glossy pan juices. Serve immediately. And that's it! The mushrooms should arrive juicy and browned, with pronounced but never burnt garlic and just enough sauce to coat them. 🧡
