I make these every couple weeks either as a side or to top a steak. I'll admit that more than once, I've eaten half right out of the saute pan . . . yes, I do that. While you can certainly make these with a humble white mushroom, I prefer to include a variety of mushrooms. It creates texture and variation. Most grocery stores offer an assortment of mushrooms and even some blended packages.
- 1 lb sliced mushrooms
- 2 pats butter
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh parsley, finely chopped
- Melt butter in saute pan over medium heat. Add mushrooms, stirring occasionally for approximately 8 minutes. Add garlic salt and pepper while cooking. Add fresh parsley when it finishes cooking.