Substances
Mushrooms, 500 g
Olive oil, 2 tablespoons
Butter, 2 tablespoons
Garlic cloves, 4
Chopped parsley, 3 tablespoons
Salt to style
Preparation
– Clear the mushrooms and reduce the biggest ones in half.
– Peel the garlic, take away the inexperienced sprout from the middle if they’ve any, and chop them.
– Warmth the oil and butter in a frying pan.
– Sauté the mushrooms over low warmth and allow them to prepare dinner, stirring sometimes, till they’re cooked (about quarter-hour).
– When the mushrooms are nearly prepared, add the garlic and season with salt and pepper.
– Add the parsley on the final minute.
Take away and serve the Provençal mushrooms heat or sizzling.
