How to Make Sauteed Mushrooms with Shallots and Parsley - Episode 13

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more economical but less vibrant.

Quarter the mushrooms and remove the stems if desired.

Chop fresh parsley and shallots.

Heat a pot and add the quartered mushrooms along with extra virgin olive oil, kosher salt, and fresh ground pepper.

Cook the mushrooms until they absorb the oil and release their liquid.

Continue cooking on high heat until the liquid from the mushrooms evaporates.

Once the liquid has evaporated, add the shallots and parsley to the pot.

Stir the mixture to ensure the shallots cook evenly until they are translucent.

Turn off the heat before the shallots get too brown and add the parsley for a fresh crunch.

Serve the sautéed mushrooms with shallots and parsley as a side dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens