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Sautéed Mushrooms with Olive Oil, Garlic, and Parsley, Two Methods

Well, I've had a run of pretty quick and easy recipes, but that ends today.

- First, I have to prepare two dishes.

- OK, I thought, I'll just do one, then add some ingredients and do the second one.

- Not possible I discovered. I have to start both from the beginning.

- Ah well, I'm just sautéeing some mushrooms, shouldn't take very long.

- Not exactly - well over an hour to prepare both recipes.

.... Actually, I'm exaggerating a bit. Each of these recipes is pretty simple, but I have to do something to add a bit of drama.

Ingredients below - cremini & dried porcini mushrooms, garlic, olive oil, parsley, salt & pepper. One recipe only uses the cremini mushrooms, the other uses both kinds. Instead of doubling the amount of cremini mushrooms to prepare each recipe as described, I halved the amount for each recipe & made a few additional adjustments.


The first method uses only the cremini mushrooms and can be served warm with a meal or allowed to cool and served as an antipasto. I chose the latter.


The second method includes a reconstituted package of porcini mushrooms. This method also takes significantly longer than the first one. I served this with a pork chop recipe prepared by Irene back in November.


What I liked about this recipe:

I like mushrooms.

What I didn't I like about this recipe:

Of the two methods, I much preferred the second one, with the porcini mushrooms. I thought it was well worth the extra effort, compared to the first method, which I found a bit dry - but maybe that's because I served it as an antipasto.

Would I make it again?

Well, if I am ever looking for a mushroom recipe, I will be inclined to select the second method with the porcini mushrooms.

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This page contains a single entry from the blog posted on February 9, 2011 6:00 AM.

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