Mushrooms with garlic
6 servings
30 minutes
Mushrooms with garlic are a simple yet elegant dish that reveals the deep aroma of forest mushrooms, enhanced by the spiciness of garlic and the freshness of parsley. This recipe embodies author cuisine and recalls the traditions of southern regions where fresh produce forms the basis of gastronomy. The combination of tender champignons soaked in sunflower oil with sautéed garlic and salt creates a rich texture and intense flavor. Baking at high temperatures allows the mushrooms to release their juices, creating a soft and juicy consistency. The dish is perfect as an independent appetizer or a side dish for meat and vegetables, while serving in portioned forms adds sophistication. The simplicity of preparation makes it an excellent choice for a cozy dinner when you crave something aromatic and light.
1
Slice the mushrooms, finely chop the garlic and parsley. Then divide the butter and mushrooms into 6 heatproof dishes, where the dish will be served. (If you don't have portion pots, you can cook everything together in a pan and divide into portions before serving).
- Fresh button mushrooms: 1.5 kg
- Garlic: 3 cloves
- Parsley: 3 stems
- Sunflower oil: 9 tablespoons
2
Add some salt and garlic to each mold and bake for 5 minutes at 180 degrees.
- Salt: to taste
- Garlic: 3 cloves
3
Increase the temperature to 220 and cook for another 5 minutes. Sprinkle the mushrooms with parsley and serve immediately.
- Parsley: 3 stems
