Sautéed Mushrooms With Garlic, Parmesan, And Bread Crumbs

Ingredients

2 slices hearty white sandwich bread, torn into quarters
3 tablespoons unsalted butter
1 tablespoon vegetable oil
1-1⁄2 pounds white mushrooms, trimmed and halved if small or quartered if large
2 garlic cloves, minced
Salt and pepper
1 ounce Parmesan cheese, grated (1⁄2 cup)
2 tablespoons minced fresh parsley

Instructions

Pulse bread in food processor to coarse crumbs, about 10 pulses. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add bread crumbs and cook, stirring frequently, until dark brown, about 3 minutes. Transfer crumbs to bowl and set aside.
Heat oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid has completely evaporated, about 8 minutes longer. Add remaining 1 tablespoon butter, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer.
Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper to taste and transfer to bowl. Toss hot mushrooms with Parmesan until cheese melts. Toss with bread crumbs and parsley and serve.

Sautéed Mushrooms With Garlic, Parmesan, And Bread Crumbs

Ingredients

Instructions

Tags

Hi There!