Adapted from Florence Fabricant's recipe in the New York Times.
Serve these deeply flavored mushrooms over polenta or steak, or folded into risotto.
|4 T||butter (unsalted)|
|2 clv||garlic (minced)|
|6 oz||shiitake mushrooms (large, stems removed)|
|1 T||parsley (fresh, chopped)|
Melt the butter in a medium sauté pan over medium heat. Stir in the garlic and cook for 30 seconds. Add the mushrooms and sauté for 4-6 minutes, until lightly. Season with salt and pepper, and serve hot, sprinkled with chopped parsley.