Sauteed Mushrooms Garlic & Lemon
5 Tbsp. extra-virgin olive oil
1 lb. white or cremini mushrooms, whole or sliced
Kosher salt & pepper to taste
3-4 large cloves garlic, minced
1/2 lemon, juice & zest
2 Tbsp. chopped Italian parsley
1. Heat the oil in a 12-inch skillet over medium-high heat until it’s hot and shimmering. Make sure the mushrooms are completely dry, and then add the mushrooms, season with salt, stir to coat in the oil. Let the mushrooms cook undisturbed (do not stir) until the liquid released by the mushrooms evaporates and they turn golden brown about 5- 8 minutes. Stir and continue sautéing until most sides are browned, 4-5 additional minutes.
2. Reduce the heat to medium; make a little room in the middle of the pan to add the minced garlic. Cook just to soften it, 30-45 seconds. Add the lemon zest and juice, and pepper and stir about 30-45 seconds. Remove the pan from the heat and toss in the parsley. Taste and season as needed. Serve as a side dish or appetizer. Serves 4-6.
Posted by Alba Carbonaro Johnson