There is nothing more fragrant than a chestnut mushroom sautéed with garlic, butter and parsley. Serve this with a steak or rotisserie chicken dish for a lovely evening meal.
There is nothing more fragrant than a chestnut mushroom sautéed with garlic, butter and parsley. Serve this with a steak or rotisserie chicken dish for a lovely evening meal.
Ingredients
21 OZ / 600 G chestnut mushrooms
6 CLOVES garlic
1 OZ / 25 G butter
1 TSP salt
2 SPRIGS parsley
1 TSP black pepper
Directions
Add parsley to the mixing bowl and chop for 3 seconds using the Turbo mode. Remove from the mixing bowl and clean your mixing bowl very well.
Peel garlic and add your garlic to the mixing bowl. Using the turbo mode, chop the garlic for 5 seconds. Scrape down the sides of the mixing bowl.
Wash the mushrooms and slice the big ones in half. Add them to the mixing bowl, along with the butter. Sauté your mushrooms with the measuring cup removed for 10 minutes / 250°F|120°C.
Add the chopped parsley and seasoning to the mixing bowl, then mix well with the spatula. Cook again in sauté mode for 5 minutes / 250°F|120°C. Empty your mushrooms onto the serving dish.
Enjoy your dish! Add a drop of cream in to make them creamy mushrooms.
