Mushrooms with Butter, Garlic and Parsley
Field mushrooms can be found everywhere, and when cooked in the following way, provide an alternative to the classic wild mushroom flavour. Try to find button mushrooms that are still closed. You can also cook other types of wild mushrooms this way, for example ceps, chanterelles, horn of plenty etc.
- 350g (12 oz) button mushrooms
- 55g (2 oz) unsalted butter
- 1 garlic clove, chopped
- 3 tbsp chopped fresh flat-leaf parsley
- Salt and pepper to taste
- If big, cut the mushrooms into three. Heat the butter until it fizzes, add the mushrooms and fry over a fierce heat until golden at the edges and all moisture has evaporated. Now add the chopped garlic, fry for only a minute, sprinkle with the parsley and season with salt and pepper. Serve immediately.