This simple yet elegant dish makes a delicious first course or, served in smaller portions, a superb amuse-gueule.
3 tablespoons Unsalted butter
1 tablespoon garlic; finely chopped
1/2 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
3/4 pound small white mushrooms; wiped clean and sliced in half
2 tablespoons fresh flat-leaf parsley; chopped
Melt butter in a lidded saute pan or skillet over low heat. Add garlic, salt and pepper and cook until fragrant, about 1 minutes. Add mushrooms and toss with garlic butter to coat.
Cover pan and cook for 10 to 12 minutes, stirring occasionally, and making sure garlic doesn’t burn (if necessary, reduce heat to very low). Just before serving, toss mushrooms with parsley.
Makes 4 first-course servings.