Sautéed Mushrooms with Garlic, Lemon and Parsley For Two
Serve these aromatic, nicely flavoured mushrooms with grilled steaks, veal chops or chicken breasts.
Preparation time: 5 minutes
Cooking time: 6 to 7 minutes
Makes: 2 servings
1 Tbsp butter
1 Tbsp olive oil
16 small to medium white mushrooms (about 3/4 lb.; see Note)
1 large garlic clove, minced
1 to 2 Tbsp lemon juice
dashes of Tabasco and Worcestershire
salt and freshly ground black pepper to taste
1 Tbsp chopped fresh parsley
Place the butter and oil in a large skillet set over medium-high heat. As soon as the foam from the melted butter subsides (a sign the fat is hot enough), add the mushrooms to the skillet.
Cook, stirring occasionally, for 4 to 5 minutes, until nicely browned. Add the garlic, lemon juice, Tabasco and Worcestershire and cook 2 minutes more, or until mushrooms are tender. Remove from the heat.
Season mushrooms with salt and pepper, sprinkle with parsley, and then serve.
Note: The caps of the mushrooms used in this recipe were about 1 1 /2 inches in diameter.
