Ingredients
- Mushrooms (cremini or button), 1 pound
- Garlic, minced, 4 cloves
- Parmesan cheese, grated, 1/2 cup
- Olive oil, 2 tablespoons
- Butter, 2 tablespoons
- Fresh parsley, chopped, 2 tablespoons
- Salt, 1/2 teaspoon
- Black pepper, 1/4 teaspoon
Instructions
- Step 1: Clean the mushrooms by wiping them with a damp cloth. Trim the stems if necessary. If the mushrooms are large, slice them.
- Step 2: Heat olive oil and butter in a large skillet over medium-high heat.
- Step 3: Add the mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes.
- Step 4: Add the minced garlic, salt, and pepper to the skillet. Cook for another 1-2 minutes, until the garlic is fragrant.
- Step 5: Remove the skillet from the heat and stir in the grated Parmesan cheese and chopped parsley.
- Step 6: Serve immediately as a side dish or appetizer.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of broth or water if needed to prevent sticking.
- These mushrooms are fantastic served over toasted baguette slices for a simple and elegant appetizer.
- Don't overcrowd the pan; cook the mushrooms in batches if necessary to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American