Ready in 45 minutes
adapted from Richard Olney's Simple French Food
1. Crush the garlic in a mortar, add the parsley and combine.
2. Heat the oil in a large skillet. Add the mushrooms, salt, and cook for 5-10 minutes over high heat, tossing constantly, until mushrooms lose and reabsorb their moisture.
3. Add the parsley and garlic, stir, add the lemon juice, stir.
4. Toss with breadcrumbs and pepper, serve.
A simple vegetable side dish. If you are not a big lemon fan, just use a squeeze of juice.
cwfraase 2y agoExcellent. I added a little wine at same time of lemon juice. And then let the breadcrumbs absorb all the remaining moisture
laurieaganemmaclean 4y agoReally good side dish, a little fancier than sauteed mushrooms but still easy to make.
kfgeorge721 4y agoGreat recipe! Easy & versatile; I used less bread crumbs but added Locatelli cheese. I made a meal out of it by serving it with left over chopped meat over a bead of greens. A sprinkle of Bragg's Amino Acids did the trick. The leftover mushrooms are going into my omlette in the morning. Perfect!
peterbmny 5y agoQuick simple and elegant!
aelizgar 5y agoVery very good and tasty. I tried them too with cilantro instead of parsley.... Loved it!
Luvmylace 5y agoloved it and My grandkids cleaned the dish.
sickbar 5y agoFast and tasty. This dish will bright up any meal.
cajuntoast 9y agoA simple vegetable side dish. If you are not a big lemon fan, just use a squeeze of juice. [I posted this recipe.]