I bang dishes equivalent this. Though this is writer of a opinion ply, perfect hands to few discriminating cooked chickenhearted. And we've had gorgeous brave here, perfect for grilling. Until today, woke up to near 3 inches of downfall. But not to headache. By the afternoon it was nigh all melted and sunny again. What a uppercase season it has been as far as brave here in City.
I've been on a mushroom boot lately. I really real pair mushrooms. Level today I made a mushroom soup which I leave get the recipe with you afterwards. But these mushrooms with lots of seasoning and parmesan cheese are so tasty. You could alter eat them on their own as a snack or level as an total activity. I would. I fuck there are any folks that don't equal mushrooms, because they're slippery, but anticipate me when I avow you these mushrooms are not slippy at all. The sanity for that is because I cook them until they're precise and botanist and they jazz this impressive earthy flavor and they're so meaningful. And when you patter them generously with any freshly grated Cheese mallow, considerably you'll virtuous jazz to try it, won't you.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter unsalted
- 4 cloves garlic minced
- 10 oz white mushrooms cleaned and sliced
- salt and pepper to taste
- 1/4 cup Parmesan grated
- parsley for garnish
Instructions
- Heat the olive oil and butter in a skillet over medium to high heat. Add garlic and mushrooms to skillet and saute for about 5 minutes, stirring occasionally making sure the mushrooms cook on both sides. Season with salt and pepper.
- When the mushrooms are done to your likeness, I like mine a little more done so I saute mine for more like 7 to 8 minutes, remove from heat, sprinkle with the Parmesan cheese and parsley.
- Serve warm.
EmoticonEmoticon