Good to be back on the home farm in the South Waikato of New Zealand after such a long time away. With the damp wet weather comes a perfect time to head out into the lush green paddocks in search of field mushrooms. Just meters from the door step and only taking 10 minutes out of my day I filled a billy easily and headed back to the kitchen to create an easy mushroom dish.
Sautéed field mushrooms in a garlic & parsley sauce
500g field mushrooms, sliced
2 tsp. olive oil
1 tbsp. italian parsley, rough chop
1/2 lemon, zest
2 tbsp. butter
salt & pepper
- Heat heavy based frypan to a high heat, close to the point of smoking. (mushrooms contain a lot of moisture and if not cooked at a high heat will stew instead of frying.)
- Add oil followed by mushrooms, saute for 2-3 minutes until brown and fragrant.
- Add butter, parsley, lemon zest and good seasoning of salt and pepper. Stir until you have glossy coasted mushrooms.
- Perfect to have on toast, tossed through pasta or on a side of steak like ive used mine.