- 1 1/2 lbs medium mushrooms
- 1/4 cup olive oil
- 3 cloves garlic, thinly sliced
- 2 tbsp fine dry breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp minced parsley leaves
For this easy Italian vegetable recipe try to select button mushrooms with smooth, unblemished skins. The caps should be closed, so that no gills show around stems.
1 – Wipe mushrooms with a damp cloth and trim bottoms of stems. Slice mushrooms about 1/4 inch thick.
2 – In a 12-inch skillet, heat olive oil over medium-high heat. Add garlic, saute until lightly golden and discard with a slotted spoon. Add mushrooms; quickly toss with a wooden spoon until mushrooms are well coated with olive oil. Cook, stirring constantly, just until mushrooms begin to exude their juices, about 1 minute. Add breadcrumbs and quickly toss with mushrooms until no liquid is left in pan. Season with salt and pepper; remove from heat. Add parsley and mix lightly just to incorporate. Transfer to a small platter and serve immediately.
Serves 4 to 6