Italian Sauteed Mushrooms
( YIELD: 4 to 6 )

I N G R E D I E N T S
Medium mushrooms	One and one half pounds
Olive oil	Quarter cup
Garlic gloves- thinly sliced	3
Dry breadcrumbs	2 tbsp
Salt	1 tsp
Black pepper	Half tsp
Miced parsley leaves	2 tbsp

1

Wipe mushrooms with a damp cloth and trim bottoms of stems. Slice mushrooms about one quarter inch thick.

2

In a 12-inch skillet- heat olive oil over medium-high heat. Add garlic- saute until lightly golden and discard with a slotted spoon. Add mushrooms- quickly toss with a wooden spoon until mushrooms are well coated with olive oil. Cook- stirring constantly- just until mushrooms begin to exude their juices- about 1 minute. Add breadcrumbs and quickly toss with mushrooms until no liquid is left in pan. Season with salt and pepper- remove from heat. Add parsley and mix lightly just to incorporate. Transfer to a small platter and serve immediately.