Sautéed Mushrooms with Garlic Butter
Given an escargot treatment with butter, garlic, salt and parsley, everyday button mushrooms transform into an elegant first course.
Servings 4 as a starter
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped garlic
- 1/2 teaspoon
salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 pound small white mushrooms, wiped clean and sliced in half
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Melt butter with garlic, salt and pepper over low heat in a lidded sauté pan or skillet. Add mushrooms and toss with garlic butter to coat.
- Cover the pan and cook for 10 to 12 minutes, stirring occasionally and making sure garlic doesn't burn. Reduce heat to very low, if necessary. During the cooking process, the mushrooms will release their moisture. Most of this will steam away as they cook; what remains will become part of a lovely garlicky/buttery sauce.
- Just before serving, toss mushrooms with parsley.