Friday, April 6, 2012

Sauteed Mushrooms with Garlic, Parmesan, and Bread Crumbs


Ingredients
* 2 slices hearty white sandwich bread, torn into quarters
* 3 tbs unsalted butter
* 1 tbs vegetable oil
* 1.5 pounds white mushrooms, trimmed and quartered
* 2 garlic cloves, minced
* salt and pepper
* 1 oz Parmesan cheese, grated (1/2 cup)
* 2 tbs minced fresh parsley

Directions
1. Pulse the white bread (torn into quarters) in a food processor until coarsley ground. Heat 2 of the tablespoons of butter in a 12” skillet over medium- high heat. Add bread crumbs and cook, stirring often, until dark brown, about 3 minutes. Transfer crumbs to a small bowl and set aside.
2. In the now empty skillet heat oil over a medium-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 5 minutes. Increase heat to high and continue to cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Turn heat down to medium, add the rest of the butter and brown the mushrooms, about 8 minutes longer.
3. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper to taste and transfer to a medium bowl. Toss with the Parmesan until the cheese melts. Add the bread crumbs and parsley. Serve.

Notes
It is amazing to me how so many mushrooms can cook down so much and become so small. But talk about flavor! The cooking method turned ordinary inexpensive button mushrooms into a fabulous side dish! I am even thinking of making these again this weekend because they were so good.

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