Sautéed Mushroom Persillade
Cook Time: 5 - 7 minutes (until mushroom sautéed)
Persillade sounds fancier than it is, which is perfect when you tell you’re guests you’re having sautéed mushroom persillade. They’ll think you slaved hours on a delicious side dish that took a few minutes.
- 1 lb. mushrooms, cut into 1/4-in. slices (suggested: white button mushrooms, crimini/baby portabellos, and/or wild mushrooms)
- 2 tbsp. extra virgin olive oil
- 2 tbsp. butter
- 1 large pinch chili flakes
- 1/2 tsp. salt
- 1/4 cup minced parsley
- 2 garlic cloves, finely minced
- 2 tsp. capers, chopped
Preheat sauté pan on grill or sideburner on medium heat.
Add oil and butter to sauté pan once it has been heated. When the butter starts to brown, add chili flakes and cook for 30 seconds.
Immediately add the mushrooms so that the chili flakes don't burn.
Cook the mushrooms until they are well-browned and soft.
Add salt, parsley, garlic, and capers. Cook for 2 more minutes so that the garlic is not raw.
Serve mushroom persillade on its own or enjoy as a topping to your favorite meat dish.
Recipe from Saber Grills.