Ingredients
Scale
- 1 pound fresh mushrooms (button or cremini)
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Juice of 1 lemon
- Grated Parmesan cheese (optional)
Instructions
- Clean the mushrooms using a damp paper towel to remove dirt. Avoid rinsing under water to prevent sogginess. Slice the mushrooms into even pieces (quarters or halves).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it. Add sliced mushrooms, stirring to coat in garlic oil. Cook for 5-7 minutes until golden brown, adding a splash of water or more oil if they stick.
- Sprinkle in red pepper flakes (if using) and season with salt and pepper to taste.
- Add chopped sun-dried tomatoes to the skillet. Cook for an additional 3-4 minutes, allowing flavors to meld and tomatoes to soften.
- Remove from heat and squeeze the juice of one lemon over the mixture. Stir in chopped parsley and adjust seasoning as needed.
- Transfer to a serving dish and sprinkle with grated Parmesan cheese if desired. Serve warm or at room temperature as an appetizer, side dish, or topping for grilled meats or pasta.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over low heat with a splash of water or olive oil.
- Feel free to customize by adding ingredients like spinach, artichokes, or balsamic vinegar for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes