Mushrooms are one of my favourite vegetables to eat. I learned this recipe from my mother and I make it quite often because it's ready in an instant. Here's an easy side dish that you can prepare on any day of the week. These sautéed mushrooms are vegetarian friendly and pretty darn delicious.
- 1kg or more of fresh mushrooms
- 1-2 cups water
- 1 tablespoon of olive oil
- Some garlic (depends of your taste)
- Salt and pepper
- 1 bundle of fresh parsley
Scrub the skin off of the mushrooms and dice them into cubes. Try not to make the pieces too small, as mushrooms tend to lose a lot of water during the cooking process— this reduces their size.
Place the mushrooms in a shallow pot and pour about a cup or two of water over them. Add olive oil and a bit of salt, set the heat to medium and stir occasionally. Let the mixture boil until almost all the water is evaporated. Next, add the garlic, stir, and let the mushrooms cook for 5-7 minutes, making sure that they don't stick to the pan.
When the sautéed mushrooms are ready, cut the parsley into the mixture and cover the dish with a lid for a few minutes. Serve hot.