There is an excellent, European style Saturday open market in Portland, Oregon. One of the stalls has a large assortment of mushrooms. They all look tasty but do not know one from the other.
Serving for 4-6 people
Mushrooms are low calorie food, can be cooked, raw, or as garnish with good source of B vitamins. Instead of using "button mushrooms" champignons de Paris, try some of the other varieties. Prepare this dish as a first course or with roasted meat or poultry. Mushroom can be expensive, but for a "dinner" of 6 people, it is not bad, with a salad, French bread, and some red wine. Voilà!
1/2 cup (120 ml) packed parsley leaves
3 cloves of garlic
5 Tbs. (75 ml) olive oil
1/2 tsp. (2,25 ml) sea salt
1 Tbs. (15 ml) organic lemon juice
2 pounds (1 kg) mixture of mushrooms:
The large mushrooms cut into quarters; medium cut in half.
A.
1. Chop the parsley with 1 garlic clove. Set aside.
2. Chop the other 2 cloves.
3. Whisk garlic (#2) with 4 Tbs. (60 ml) oil and salt in bowl.
4. Add mushrooms and toss together.
B.
1. Heat the remaining 1 Tbs. (15 ml) oil in a large skillet over high heat.
2. Add mushrooms mixture and sauté until they turn brown and tender, about 10 minutes.
3. Remove skillet.
4. Mix in the parsley mixture and lemon juice.
5. Optional: season with salt and pepper.
6. Put everything into a bowl. Garnish with fresh parsley and serve!
