A classic Italian recipe for shaggy parasols, known as mazze de tamburo, slowly fried in olive oil and finished with minced garlic, crushed red pepper and fresh mint leaves.
1lbshaggy parasol mushroomsharvested before the caps open, brushed clean, stems peeled
Fresh ground black pepperto taste
Wedges of lemonto serve, (optional)
¼cup light olive oil or cooking oil, as needed for frying the mushrooms
½tsp kosher salt to taste
1tsp minced garlic
1tbsp fresh sliced mint leaves
¼tsp crushed red pepper flakes
Instructions
Cut the mushrooms into large pieces. Smaller mushrooms can be halved.
Heat half the oil in a cast iron skillet or a wide saute pan on medium heat, when it's hot, place the mushrooms in the pan and cook slowly, flipping occasionally.
If the mushrooms soak up the oil in the pan, add more oil and continue cooking. Take your time, flipping the mushrooms here and there until they're golden brown on both sides. Season with a pinch of salt half way through cooking.
When the mushrooms are golden brown, push them to the side of the pan and add the garlic. Drag the mushrooms around in the garlic, flipping them to coat with the oil.
Add the crushed red pepper and mint leaves, stir to combine. Taste a small piece of mushroom to test the flavor, adjust the seasoning for salt until they taste good to you, then serve with lemon wedges as a side dish.
Video
Notes
Other mushrooms with gills like meadow mushrooms, blewits and honey mushrooms can be cooked this way.