Index to the recipe for Mushrooms with garlic and parsley.
Mushrooms with garlic and parsley, also known as garlic mushrooms, are a classic that never fails. This recipe works with a wide variety of mushrooms: from poplar mushrooms, like the ones we’ve used today, to rovellons, oyster mushrooms, mushrooms or any others you have on hand.
At home, this recipe has always had a special touch. My husband, a great fan of mushroom picking, knows the best places where the right poplars grow. Because yes, although poplar mushrooms grow on poplar trees, not just any poplar tree will do. The trick is to find the ones with the ideal humidity conditions 😉.
More than a main dish, these sautéed mushrooms with garlic and parsley are a versatile side dish that goes great with meats, rice, stews or scrambled eggs. They are also perfect as a tapa or as a base for a fricandó or mountain rice dish.
If you are wondering how to make mushrooms with garlic and parsley, here I explain the recipe step by step. You will see how easy it is to prepare them and how good they are.
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Video recipe for garlic mushrooms
Here you can see the step-by-step video recipe, click on the play button and you will see how easy it is to prepare this delicious sautéed mushrooms!
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Recipe information
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4 persons
Difficulty: Easy
Category: Starter / First course / Side dish / Garnish
Origin: World
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Ingredients for 4 persons
400 g poplar mushrooms (or other mushrooms to taste)
4 garlic cloves
4 sprigs of fresh parsley
A dash of extra virgin olive oil
A quarter of a glass of cognac coffee
Salt to taste
For exact quantities you can follow the published video.
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How to make mushrooms with garlic and parsley
Wash the mushrooms well, cut them into medium-sized pieces and set aside.
Finely chop the garlic and parsley and set aside.
In a large frying pan or casserole, add the mushrooms (without oil) and cook until they release all the water.
Once they have released the water, strain them and put them back in the pan.
Now: add a good splash of olive oil, garlic, chopped parsley and a pinch of salt.
Stir well and sauté for a couple of minutes.
Add the brandy and cook for 15 minutes over medium heat, stirring occasionally.
When everything is well integrated and the mushrooms are tender but not overcooked, remove from heat.
And you have your sautéed mushrooms with garlic and parsley ready to enjoy!
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Tricks for perfect results
Remove the water from the mushrooms before adding the oil. This is key to ensure that the mushrooms are textured and not watery.
To freeze them, sauté only halfway. When reheated later, they will be done without overcooking.
The cognac gives a unique touch, but you can substitute it with white wine or even do without it if you prefer.
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Mushrooms with garlic and parsley recipe variants
Mushroom omelette with garlic. Mushroom omelette with garlic and parsley and gratin cheese. Mushroom omelette with garlic and parsley, ham and gratin cheese.
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