Baby Bella Mushrooms with Garlic, Mint, Parsley and Parmigiano-Reggiano
Serves 4-6Fresh mint and parsley, with a touch of Parmigiano-Reggiano, add a delicious flavor to savory baby bella mushrooms cooked with garlic. This side dish is great served with a simple roasted chicken in the fall.
Ingredients
- 1 pound baby bella mushrooms cleaned, ends trimmed, and cut into thick slices
- 2 garlic cloves chopped
- Leaves from 1 sprig mint finely chopped
- Leaves from 1 sprig fresh flat-leaf parsley finely chopped
- 4 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 5-6 shavings Parmigiano-Reggiano shaved with a vegetable peeler
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and the garlic, season with salt and pepper, and cook for 10 minutes. Add the mint and the parsley and cook for an additional 2 minutes. Remove from heat.
- Transfer the mushrooms to a serving platter. Tuck the parmesan shavings in between the mushrooms and season with additional salt and pepper, if desired. Serve immediately.
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