Petersile Mushrooms

For the parsley mushrooms, cut the mushrooms into slices about 2-4 mm wide. Chop the parsley finely.

Heat the olive oil in a saucepan and add the mushrooms. Roast until mushrooms are completely collapsed.

Add parsley and simmer until almost all the juice from the mushrooms has evaporated.

Season the parsley mushrooms with salt and serve.

Preparation Tip:

Toast, bread, dumplings, pasta or spaetzle go very well with it.

Related Recipes:

Roast Beef with Mushrooms and Ribbon NoodlesFor the roast beef with mushrooms and ribbon noodles, lightly fry chopped onion in a little oil. Salt and... Baked Pasta SnailsFor the baked pasta snails, first prepare the pasta dough according to the basic recipe, wrap in plastic wrap... Parsley Soup with ShrimpsFor the parsley soup with shrimp, remove the shrimp from the package and let them thaw, then rinse them in... Green Vegetable Pasta with Lemon SauceFor the green vegetable pasta with lemon sauce, first wash sugar snap peas, clean and cut in half diagonally... Amur Carp with Core Oil – Pumpkin CreamFinely dice the Amur carp with core oil for the cream pumpkin flesh, season and stew with wine and spices... Rosemary Roast PorkPlace the rosemary sprigs around the roast piece and tie with kitchen string. Place in a roasting pan... Cream of Pumpkin Soup with White Storm, Zucchini Noodles and ShrimpsFor cream of pumpkin soup with white storm, zucchini noodles and shrimp, first seed and dice the pumpkin... Pumpkin RisottoPeel pumpkin, remove seeds and cut into small cubes. Wash and finely chop the parsley. Peel and finely chop... Cream of Pumpkin Soup with Puff Pastry SticksFor the cream of pumpkin soup, peel the pumpkin and onion and cut both into small cubes. Heat some olive oil... Branzino on Basil Tomato ConcasséFor the Branzino on basil-tomato concassé, briefly blanch (scald) the tomatoes in boiling water, rinse in ice...