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Pan-Cooked Mushrooms with Gremolata

Source of Recipe


The Best Vegetarian Recipes






List of Ingredients



• 1 to large cloves garlic, peeled and finely minced
  
• 1/4 cup chopped flat-leaf parsley
  
• 2 tsp finely chopped or grated lemon zest
  
• 1 lb. mix of cultivated and wild mushrooms
  
• 2 Tbsp extra-virgin olive oil, divided
  
• Salt to taste
  
• 1/2 cup dry white wine
  
• Freshly ground black pepper to taste
  






Instructions



1. Prepare the gremolata mixture by combining the garlic, parsley and lemon zest on a cutting board. Mince the ingredients together and set aside. Trim the mushrooms and cut into quarters if small, or slice thickly if large.
   
   
2. Heat 1 tablespoon olive oil in a large, heavy nonstick skillet over medium heat. Add the mushrooms and a generous pinch of salt. Cook, stirring, until the liquid has just about cooked off.
   
   
3. Pour the wine into the pan. Cook, stirring, until the wine has almost evaporated and the mushrooms are glazed, about 5 to 10 minutes. Stir in the remaining tablespoon olive oil, the gremolata and pepper. Cook, stirring, for 1 minute. Remove from the heat, taste and adjust the seasonings. Serve hot.
   
   Makes 4 side-dish servings.