Sautéed mushrooms with olive oil, garlic, and parsley: method 1 from Essentials of Classic Italian Cooking (page 509) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Orleams on March 22, 2026

    I think that this is beyond question the best technique ever for sautéing mushrooms. Marcella Hazan’s mastery is reflected in this recipe.

  • joeljkp on August 29, 2023

    Simple but tasty mushroom preparation. I used mixed mushrooms from the farmers' market and they were divine.

  • nicolepellegrini on October 15, 2019

    Simple yet delicious. In fact I thought these were even better when I tasted them cold the next day, so they really would be great as part of an antipasto party spread or even on a sandwich.

  • Breadcrumbs on April 22, 2011

    p. 509 -The footnote to this recipe indicates that this dish can be prepared then cooled to room temperature and served as antipasto. In this case, I was preparing it as a component of another recipe in the book; the Sauteed Snapper w Mushrooms. Nothing earth shattering here, just mushrooms w garlic and parsley flavours in oil. I think the quality of the olive oil you use would be critical if you were serving this on its own as it is a key flavour component. If I wanted a simple mushroom dish for an antipasti spread, I’d consider this recipe. Combined w the fish, it was great. Photos here: http://chowhound.chow.com/topics/325703#6486533

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