mushroompersillade

Sautéed Mushroom Persillade

This Sautéed Mushroom Persillade recipe is a wonderful way to enhance meat when used as a topping or it can be enjoyed as its own side dish or appetizer.

Persillade may sound like a fancy culinary technique, but it is really, in its most basic form, the simple addition of parsley and garlic to a dish, which adds deep flavor when combined with other spices. This Sautéed Mushroom Persillade recipe is a wonderful way to enhance meat when used as a topping or it can be enjoyed as its own side dish or appetizer.

Ingredients

  • 1 lb. mushrooms, cut into 1/4-inch slices (suggested: white button mushrooms, crimini/baby protabellos, and/or wild mushrooms)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 large pinch chili flakes
  • 1/2 teaspoon salt
  • 1/4 cup minced parsley
  • 2 garlic cloves, finely minced
  • 2 teaspoons capers, chopped

Directions

  • Preheat sauté pan on grill or sideburner on medium heat
  • Add oil and butter to sauté pan once it has been heated. When the butter starts to brown, add chili flakes and cook for 30 seconds
  • Immediately add the mushrooms so that the chili flakes don't burn
  • Cook the mushrooms until they are well-browned and soft
  • Add salt, parsley, garlic, and capers. Cook for 2 more minutes so that the garlic is not raw
  • Serve mushroom persillade on its own or enjoy as a topping to your favorite meat dish

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