This one surprised us. We thought that it would be a nice little side dish…but it was so good that it stole the show…
1 8oz. pkg. shitake mushrooms
1 8oz. pkg. button mushrooms
3 portabella caps
1/2 cup (packed) Italian parsley
5 garlic cloves, finely chopped
5 Tbsp. olive oil
1/2 tsp. coarse salt
1 Tbsp. lemon juice
Fresh parsley for garnish
Chop shitakes and buttons in half. Slice portabellas into thick strips.
Chop the 1/2-cup parsley and 2 garlic cloves together. (I used a press and mashed it all together.)
Stir together remaining garlic, 4 Tbsp. of the olive oil and the salt in a large bowl. Add mushrooms and toss to coat.
Heat remaining oil over high heat and sauté mushrooms until brown and just tender. Remove skillet from heat and add parsley-garlic mixture and lemon juice. Season with salt and pepper. Garnish with parsley. Wow!