Adapted from Richard Olney's Simple French Food
- Carbohydrate 13.9298405755 g
- Cholesterol 0 mg
- Fat 3.577420135875 g
- Fiber 1.56683569221667 g
- Protein 4.6429407936875 g
- Saturated Fat 0.55709488483125 g
- Serving Size 1 1 Serving (110g)
- Sodium 107.62880346875 mg
- Sugar 12.3630048832833 g
- Trans Fat 0.3494184896125 g
- Calories 100 calories
Step-by-step
- Crush the garlic in a mortar, add the parsley and combine.
- Heat the oil in a large skillet. Add the mushrooms, salt, and cook for 5-10 minutes over high heat, tossing constantly, until mushrooms lose and reabsorb their moisture.
- Add the parsley and garlic, stir, add the lemon juice, stir.
- Toss with breadcrumbs and pepper, serve.
Earthiness meets sharp garlic and bright citrus in a dish where mushrooms release their natural juices and rapidly reabsorb them over high heat. This rapid reduction concentrates the umami compounds while oil coats the exterior for proper browning.
Technique and Substitutions
Crushing garlic in a mortar breaks down cell walls to release alliinase, maximizing the pungent flavor compounds before they hit the pan. If you swap standard white button mushrooms for cremini or wild varieties, expect a firmer texture and deeper savory notes. Breadcrumbs provide structural contrast against the soft fungi. Substitute fine cornmeal at a one-to-one ratio if dietary restrictions require a gluten-free finish.
- Mushrooms remain rubbery? Cook longer over high heat until all extruded liquid completely evaporates from the skillet surface.
- Garlic tastes bitter? Ensure the heat is reduced when adding the herb paste so the allicin does not burn.
- Crumbs lack crunch? Toast them separately in a dry pan for two minutes before tossing.
