Thursday, January 31, 2013

Super Fast Mushrooms in Minced Garlic and Parsley

I promise this will be quick. This is one of those lame recipes which when brought to the dinner table has the personality to rub shoulders with your gorgeous main. Pair it with our centrepiece chicken roast or baked cauliflower, even your toasty baguette, and you will have a winner!

IMG_1928After the scintillating debut this dish made to our dinner table the other day, with about just a pound of Swiss brown mushrooms, the husband got all enthusiastic and got one kilo of white and brown mushrooms for two and a half people!




Yes, the baby ate it too and quite enjoyed sucking on the garlic sauce from the quartered mushrooms we gave her.

Ingredients for Mushrooms in Minced Garlic and Parsley are:

500 grams of any variety of small mushrooms, stalks removed, cleaned
1 pod of garlic cloves, peeled and minced
Handful of fresh, flat-leaf parsley, minced
1 tablespoon butter
1 tablespoons good-quality olive oil
Freshly cracked black pepper

In a pan or wok, heat the butter and the olive oil together. Add the minced garlic and parsley to the oil-butter. Let them sauté for a minute or two, make sure you don’t burn the garlic.

IMG_2175Now add the mushrooms face down if you are making about a pound. Make sure some of the garlic and parsley also goes inside the hollow of the mushrooms. You can also mince the garlic and parsley together, so that the flavours get married to each other right on your chopping board.


Let the mushrooms get some color from the butter-olive oil in the pan for the next 2-3 minutes. Then stir fry them on high heat for another couple of minutes.

Season with salt and pepper. Stir again. You will see the natural juices of the garlic and parsley bubbling at the bottom of the pan. That’s when you know you ought to turn the heat off and stop cooking the mushrooms.

IMG_2192Serve the Mushrooms in Minced Garlic and Parsley immediately. You can even serve this as an appetizer in a party. Just stick fruit picks in each mushroom and have the beautiful platter go around.


I had leftovers the next day and I used them to make a mushroom soup in chicken broth, with boiled and shredded chicken and tofu. There was no need for seasoning either. It was that good.


Debjani Chakrabarti said...

I make this too and is always a beautiful loving the additional idea of using the leftovers for a soup..will give it a shot....thanks Pree....

Sandip said...

Hey Pree, I think those juices are more from the mushrooms shedding water than the garlic and parsley. :)

I normally almost dry up this liquid in my versions, but that is probably a different dish. :-P

BTW, that mushroom looks delicious. Waiting for the day they arrive in India. :)

Hamaree Rasoi said...

Delicious and mouthwatering mushroom preparation. Excellent presentation as well.

Pree Basu said...

Sandip, I dont wash my mushrooms. I clean them with a damp cloth and pat dry. But I guess if you are in India, its best to wash them before cooking. So the moisture / sauce that I got in this dish is from the garlic and parsley. Thanks.