Mushrooms with Parsley and Garlic is a modern British recipe (based on an Italian original) for a classic dish of mixed wild mushrooms fried with garlic and flat-leaf parsley. The full recipe is presented here and I hope you enjoy this classic British version of: Mushrooms with Parsley and Garlic.
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This is a classic Italian recipe that’s traditionally made with ceps (penny buns) but which also works with mixed wild mushrooms (particularly if you use boletes such as chestnut boletes, bay boletes or summer boletes). The cooking time will differ depending on which mushrooms you use, so taste after 15 minutes and adjust accordingly.
Ingredients:
100ml extra-virgin olive oil
1 bunch of flat-leaf parsley, leaves chopped
3 garlic cloves, chopped
500g mixed wild mushrooms, sliced thickly
salt and freshly-ground black pepper, to taste
Method:
Combine the olive oil, garlic and parsley in a saute pan. Fry gently for 2 minutes then add the mushrooms, increase the heat to high and cook for 5 minutes, stirring frequently.
Season to taste with salt and black pepper then reduce the heat to low and continue cooking for 20 minutes.
By the end of the cooking process the mushrooms will have released their excess liquid and this will mostly have evaporated away. The dish should have just a little liquid, without being too dry.
Taste and adjust the seasonings as needed. Scatter over the flat-leaf parsley and serve.
