INGREDIENTS:
- Crimini Mushroom (or White Button Mushrooms) - 2 (8 oz) tubs, washed/scrubbed and thoroughly cleaned, kept whole if small or thickly sliced, if too big.
- Garlic - 2 fat cloves, finely minced
- Olive Oil - 2 tsp
- (or 1 tsp olive oil + 1 tsp butter)
- Smoked paprika - 1 tsp (optional but highly recommended)
- Salt and pepper - to taste
- Fresh Italian Parsley - 1 cup, loosely packed and finely chopped + more for garnish.
INSTRUCTIONS:
- Thoroughly clean the mushrooms. Either scrub with damp towel or wash it under running water. Pat dry with a paper towel. If they are small, keep them whole or slice them thickly, if big.
- Heat a non stick pan over medium heat. Add 2 teaspoon of olive oil and let it shimmer. You can also add a combination of olive oil and butter.
- Add the minced garlic and toss it around so it is doesn't burn.
- Once the garlic is slightly golden, add the cleaned mushroom. Toss it around so that, the mushroom is coated in oil.
- Add the salt and pepper and the smoked paprika and keep tossing.
- The mushroom will release some water. Crank up the heat to medium high and keep tossing and moving around the mushrooms till it is tender and browned. About 6 to 10 minutes, depending on the quantity. And your nose will know it too. The aroma of a well browned mushrooms is hard to miss.
- Add the chopped parsley and give every thing a toss for another minute.
- Serve it warm with another sprinkle of chopped parsley for a bust of freshness. This aromatic mushroom, along with warm toast, fried or poached eggs and a small cup fruits, makes a well rounded breakfast option.
Source: A Whiff of Spice
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