{"id":523,"date":"2011-07-29T18:56:04","date_gmt":"2011-07-29T18:56:04","guid":{"rendered":"http:\/\/www.chefsjoy.com\/blog\/?p=523"},"modified":"2011-07-29T18:57:54","modified_gmt":"2011-07-29T18:57:54","slug":"garlic-mushrooms","status":"publish","type":"post","link":"https:\/\/www.chefsjoy.com\/blog\/recipes\/garlic-mushrooms","title":{"rendered":"Garlic Mushrooms"},"content":{"rendered":"

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I love mushrooms.\u00a0 This recipe makes a great side dish, or a great nibble with some bread to soak up the lemon garlic juices.\u00a0 The earthiness of the mushrooms, the tart of the lemon, and the garlic make for a real winning flavor.\u00a0 Easy to make, but rich in simple flavors.<\/p>\n

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1 lb white mushrooms<\/p>\n

5 TBSP olive oil<\/p>\n

2 garlic cloves chopped<\/p>\n

squeeze of lemon juice<\/p>\n

salt and pepper<\/p>\n

4 TBSP chopped fresh parsley<\/p>\n

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 <\/p>\n

Wipe or brush clean the mushrooms, then trim off the stems close to the caps. Cut the large mushrooms in half or into fourths. Heat the olive oil in a large, heavy-bottom skillet, then add the garlic and cook for 30 seconds-a minute, or until lightly browned. \u00a0Add the mushrooms and saute over high heat, stirring most of the time, until they have absorbed all of the oil in the skillet.<\/p>\n

 
\nReduce the heat to low. When the juices have come out of the mushrooms, increase the heat again and saute for 4-5 minutes, stirring most of the time, until the juices have almost evaporated.<\/p>\n

 <\/p>\n

Add a squeeze of lemon juice and season to taste with salt and pepper. Stir in the parsley and cook for an additional 1 minute.<\/p>\n

 
\nTransfer the sauteed mushrooms to a warmed serving dish and serve piping hot or warm.<\/p>\n

 <\/p>\n\n

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I love mushrooms.\u00a0 This recipe makes a great side dish, or a great nibble with some bread to soak up the lemon garlic juices.\u00a0 The earthiness of the mushrooms, the tart of the lemon, and the garlic make for a … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":37,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[212,213,19],"_links":{"self":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/523"}],"collection":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/users\/37"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/comments?post=523"}],"version-history":[{"count":5,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/523\/revisions"}],"predecessor-version":[{"id":529,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/523\/revisions\/529"}],"wp:attachment":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/media?parent=523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/categories?post=523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/tags?post=523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}