Sauteed Mushrooms with Garlic, Parmesan, and Bread Crumbs
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Serves 4
Ingredients
2 slices high-quality white sandwich bread, torn into quarters3 tablespoons unsalted butter, divided1 tablespoon vegetable oil 1 ½ pounds white button mushrooms, cleaned, stems trimmed, quartered if medium or halved if small2 teaspoons minced garlic ½ cup shredded Parmesan cheese 2 tablespoons minced fresh parsley leaves
Instructions
- Pulse bread in food processor until coarsely ground. Heat 2 tablespoons butter in 12-inch skillet over medium-high heat until foaming. When foaming subsides, add bread crumbs and cook, stirring frequently, until dark brown, about 3 minutes. Transfer crumbs to small 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 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 medium bowl. Toss hot mushrooms with Parmesan until cheese melts. Toss with bread crumbs and parsley; serve.
Time
45 minutesYield
Serves 4Ingredients
2 slices high-quality white sandwich bread, torn into quarters
3 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
1 ½ pounds white button mushrooms, cleaned, stems trimmed, quartered if medium or halved if small
2 teaspoons minced garlic
½ cup shredded Parmesan cheese
2 tablespoons minced fresh parsley leaves
Ingredients
2 slices high-quality white sandwich bread, torn into quarters
3 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
1 ½ pounds white button mushrooms, cleaned, stems trimmed, quartered if medium or halved if small
2 teaspoons minced garlic
½ cup shredded Parmesan cheese
2 tablespoons minced fresh parsley leaves
Ingredients
2 slices high-quality white sandwich bread, torn into quarters
3 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
1 ½ pounds white button mushrooms, cleaned, stems trimmed, quartered if medium or halved if small
2 teaspoons minced garlic
½ cup shredded Parmesan cheese
2 tablespoons minced fresh parsley leaves
Why This Recipe Works
To get more flavor and less shriveling from our sautéed mushroom recipe, we discovered that overloading the skillet and extending the cooking time allowed the mushrooms to give up just enough liquid to eventually fit in a single layer without shrinking to nothing. They browned nicely after we added a little oil or butter, and from there it was easy to enhance our sautéed mushroom recipe by adding garlic, herbs, wine, soy sauce, bread crumbs, and so on.
Instructions
- Pulse bread in food processor until coarsely ground. Heat 2 tablespoons butter in 12-inch skillet over medium-high heat until foaming. When foaming subsides, add bread crumbs and cook, stirring frequently, until dark brown, about 3 minutes. Transfer crumbs to small 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 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 medium bowl. Toss hot mushrooms with Parmesan until cheese melts. Toss with bread crumbs and parsley; serve.
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