Mushrooms make a comeback: The parsley twist everyone loves
Often considered a mundane addition, today, stuffed mushrooms with parsley make a splash on the table: one pot, a few ingredients. Even the mother-in-law puts down her fork to get another helping. Stewed mushrooms with parsley are a hit on my table, appearing regularly.
Stewed Mushrooms with Parsley is a classic that, when well prepared, surprises with its depth of flavor and simplicity. Aromatic and delicate, with a distinct note of fresh herbs, they work great as a side dish but can easily take center stage on the plate. The recipe falls into the "I don't know when, but suddenly it's gone from the pan" category.
Stewed mushrooms with parsley is a culinary hit
Sometimes the simplest things taste the best. This recipe for stewed mushrooms with parsley is warm, homemade food that always works, whether with Sunday broth or a mid-week chop. But before you start preparing, you need to buy the right ingredients.
Ingredients:
- 1 pound of mushrooms
- Medium-sized onion
- 2 tablespoons of oil
- 2 teaspoons of butter
- Salt and pepper to taste
- Parsley for sprinkling
Instructions:
- Start by peeling and chopping the onion. Toss it into preheated oil and sprinkle with salt. Cover the pan with a lid and slightly reduce the heat. Sauté for 5 minutes until the onion becomes translucent and soft.
- Slice the cleaned mushrooms into half-inch-thick slices.
- Add butter and mushrooms to the onion, season with salt, and stew for 8-10 minutes under the lid. Keep the heat on medium. This will allow the mushrooms to stew beautifully in their own juice.
- Uncover the pan and fry for another 4 minutes, stirring frequently. Season to taste and sprinkle with chopped parsley.
- Stewed mushrooms with parsley are ready. They can be served as a separate dish or as an interesting side to meats, vegetables, or fish.
Stewed mushrooms with parsley is the dish you make almost absentmindedly, yet everyone asks for the recipe. Simple ingredients, quick preparation, and a result that tastes like it's from a good restaurant (the aroma of butter and herbs fills the kitchen, and the mushrooms soften quickly). No unnecessary tricks, no pretending to be the chef of an exclusive restaurant, just pure, honest flavor that stands on its own. Try it once, and you’ll return to this recipe. At my place, stewed mushrooms with parsley appear very often. And yes, even the mother-in-law praises this recipe.
